from Danielle Adams
Serves 6
3 pounds russet potatoes, peeled, quartered
1/4 cup butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese, crumbled
1 cup packed chopped arugula leaves
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.
wow, delicious!!
Shanti and Cory – This looks great! Can’t wait to try it. Have missed seeing you at the market this summer. Seems life has been getting in the way. Hope to get there soon!
I love your newsletters, and all the informative comments. You guys have much to be proud of!
Janet (yes, with the shoes!)