Mashed Potatoes: Bring On the Goat Cheese

Walking past stands laden with produce at the Union Square green market in New York City recently, I came upon a crowd huddled around a chef. It was a cooking demonstration.

A fellow onlooker handed me a bright-orange paper with the cook’s recipes printed on it, but since I was in a hurry, I didn’t look at the sheet until later that day, on the train home. Immediately an intriguing recipe for mashed potatoes, created by Lloyd Feit of Cafe Loup on West 13th Street, caught my eye.

The potatoes (Yukon Gold or red skin) were boiled, peeled, mashed and combined with sauteed shallots, crumbled goat cheese, milk and herbs. The dish can be assembled and set aside up to the point where the herbs are added. At serving time, the potatoes can be quickly heated and then stirred up with chopped fresh thyme, chives and parsley.

I made the potatoes for some friends later that week--they all helped themselves to huge second servings. A roast leg of lamb would be terrific with the potatoes--so would roast chicken or grilled steaks. Or you might like to include it as part of an all-vegetable fall supper.

CAFE LOUP’S MASHED POTATOES WITH SHALLOTS, GOAT CHEESE AND HERBS 2 teaspoons olive oil 3/4 cup peeled and chopped shallots 2 1/2 pounds Yukon Gold or red skin potatoes, scrubbed but unpeeled 6 to 8 ounces soft goat cheese, crumbled 1 cup low-fat milk, heated until warm 3/4 teaspoon salt Freshly ground white or black pepper 1 tablespoon chopped thyme 1 tablespoon chopped chives 1 tablespoon chopped parsley Sprigs of fresh herbs to taste, optional

Heat oil in heavy skillet over medium-high heat. When hot, add shallots and saute, 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.