Nutrition per serving may change if servings are adjusted.
2½ pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
1 tablespoon salt
3 ounces creamy goat cheese (chèvre), cut into small pieces
½- ⅔ cup nonfat milk, heated
Salt & freshly ground pepper to taste
Place potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Shake the pan over low heat to dry the potatoes slightly. Remove the pan from the heat.
Mash the potatoes with a potato masher, ricer or food mill. Stir in goat cheese and enough hot milk to make a smooth puree. Season with salt and pepper.
Make Ahead Tip: Prepare the potatoes and keep them warm for up to an hour by setting the pan in a larger pan of barely simmering water with a piece of parchment or wax paper on the surface of the potatoes. Or reheat in the microwave.