2 tsp olive oil
3/4 cup peeled and chopped shallots
2 1/2 lb yukon gold or red skin potatoes, scrubbed but unpeeled
6 to 8 ozs soft goat cheese crumbled
1 cup low-fat milk, heated until warm
3/4 tsp salt
Freshly ground white or black pepper
1 tbsp chopped thyme
1 tbsp chopped chives
1 tbsp chopped parsley
sprigs of fresh herbs to taste, optional
How to prepare
Heat oil in heavy skillet over medium-high heat. When hot, add shallots and saut, stirring, until tender and light-golden, 4 to 5 minutes. Remove from heat and set aside.
Bring large pan of water to boil. Add potatoes and cook until tender, 30 to 40 minutes, depending on size of potatoes. Drain. When cool enough to handle, peel potatoes. Puree potatoes in food mill or mash with wooden spoon or masher. Do not use food processor, which will make potatoes gluey. Stir in shallots, cheese and warm milk. Season to taste with salt and pepper. Transfer mixture to buttered baking dish.
(Potatoes can be prepared day ahead to this point. Cover and refrigerate. When ready to use, heat in microwave on high power several minutes, depending on microwave oven, until hot. Or heat in covered baking dish at 350 degree 15 to 25 minutes in conventional oven.)
Stir in thyme, chives and parsley. Adjust seasonings to taste. Serve hot in dish, garnished with bundle of fresh herbs. Makes 6 servings.