1½ pounds/680 grams red-skinned potatoes, cut into 3-inch/7.5 cm chunks
1 teaspoon of sea salt
3 tablespoons of butter
3 tablespoons of cream
3½ ounces/100 grams of goat cheese
½ of a (4.5-ounce/127 gram) can of chopped green chiles
sea salt and pepper
1. Put your potatoes into a big pot along with a big pinch of sea salt, and cover them with water by 4 inches/10 cm. Put the lid on, and turn the heat to high. When the pot boils, reduce the heat to low, and set the timer for 10 minutes. When it buzzes, check to see if the potatoes are ready by puncturing them with a fork-the potatoes should be soft, but not mushy. If they're ready, take them off the heat and drain them. If not, give them a few more minutes, and keep testing until they're done.
2. After you've drained the water off of the potatoes, add the butter, and give it a stir with your big wooden spoon. Now, with the hand potato masher (or just use your wooden spoon), mash up the potatoes, so some of them are smashed and others are still in pieces-we're not going for a smooth purée. Stir in the cream, then oh so gently fold in the goat cheese and green chiles-so the goat cheese will be in bits throughout rather than completely incorporated. Serve warm.
Makes 4 servings.
KDFW FOX 4
Main Station Directory:
Didn't find what you were looking for?