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<blockquote data-quote="moreluck" data-source="post: 640754" data-attributes="member: 1246">Mashed Potatoes with Brown Butter, Goat Cheese, and Sage RecipeIngredients<ul>
<li data-xf-list-type="ul">1.5 lbs. yukon gold potatoes, peeled and quartered</li>
<li data-xf-list-type="ul">1/2 teaspoon of salt</li>
<li data-xf-list-type="ul">3 tablespoons of butter</li>
<li data-xf-list-type="ul">3 tablespoons of milk</li>
<li data-xf-list-type="ul">1 teaspoon of chopped fresh sage</li>
<li data-xf-list-type="ul">4 ounces of goat cheese chevre</li>
</ul>Method1 Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then bring the heat down to low and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes.2 Place the butter in a small saucepan over low heat and brown the butter. The butter will foam for a bit before calming down. When the butter turns to a light amber color watch for it to turn to a nutty brown (this can happen very quickly). Immediately take off heat. Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.3 Add the goat cheese chevre, and milk and mash the potatoes with a potato masher until smooth and all ingredients are well incorporated. Salt and pepper to taste and serve immediately. Serves 4.</blockquote>

[QUOTE="moreluck, post: 640754, member: 1246"] [B]Mashed Potatoes with Brown Butter, Goat Cheese, and Sage Recipe[/B] [B]Ingredients[/B] [LIST] [*]1.5 lbs. yukon gold potatoes, peeled and quartered [*]1/2 teaspoon of salt [*]3 tablespoons of butter [*]3 tablespoons of milk [*]1 teaspoon of chopped fresh sage [*]4 ounces of goat cheese chevre [/LIST] [B]Method[/B] [B]1[/B] Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then bring the heat down to low and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes. [B]2[/B] Place the butter in a small saucepan over low heat and brown the butter. The butter will foam for a bit before calming down. When the butter turns to a light amber color watch for it to turn to a nutty brown (this can happen very quickly). Immediately take off heat. Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes. [B]3[/B] Add the goat cheese chevre, and milk and mash the potatoes with a potato masher until smooth and all ingredients are well incorporated. Salt and pepper to taste and serve immediately. Serves 4. [/QUOTE]

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