Mashed Yukon Gold Potatoes with Goat Cheese and Basil

By Alissa -
From Bon Appetit, March 1998

(I have not tried these yet, but the recipe got rave reviews on epicurious.com)

2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
4 tablespoons (1/2 stick) butter
3/4 cup half and half
3 tablespoons chopped fresh basil
1 tablespoon minced garlic*

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.

Makes 8 servings.

** One of the recipe reviewers suggested cooking the potatoes with 10 cloves of garlic, and then mashing the garlic along with the potatoes and other ingredients. Other reviewers after that agreed that this was a nice addition, instead of the minced garlic.

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