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Goat Cheese Mashed Potatoes
with Leeks and Chives



Stonewall Kitchen, LLC
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La Belle Cuisine


Goat Cheese Mashed Potatoes
with Leeks and Chives

Gourmet September 1991

2 1/2 pounds russet (baking) potatoes
1 1/2 cups thinly sliced well-washed
white and pale green part of leek
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons unsalted butter
2/3 cup milk
1 1/2 cups crumbled mild goat cheese such
as Montrachet (about 6 ounces)
1/4 cup minced fresh chives

In a saucepan combine the potatoes, peeled and cut into 1-inch pieces,
with enough cold water to cover them by 1 inch and simmer them for
10 to 15 minutes, or until they are tender.
While the potatoes are cooking, in a heavy skillet cook the leek, onion,
and garlic in 2 tablespoons of the butter, covered, over moderate heat,
stirring occasionally, for 10 minutes, or until the vegetables are soft.
Drain the potatoes, return them to the pan, and steam them over
moderate heat, shaking the pan, for 30 seconds, or until any excess
liquid is evaporated. Force the potatoes through a ricer or the medium
disk of a food mill into a bowl and stir in the milk, the remaining one
 tablespoon butter, the leek mixture, half the goat cheese, the chives,
and salt and pepper to taste. Spoon the mixture into a buttered 2-quart
baking dish, sprinkle the remaining goat cheese over the top, and bake
the mixture in the middle of a preheated 350-degreesF. oven for
20 minutes. Serves 4 to 6.

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