1 pound Yukon Gold potatoes, peeled and cut into large chunks
½ cup milk, warmed
4 tablespoons unsalted butter
2 ounces Langres cheese
2 ounces Monte Enebro cheese or Goats’ cheese with ash
Kosher salt, to taste
Place potatoes in a large saucepan and add enough water to cover; generously salt water and bring to a boil, adjusting the heat so that the water is bubbling, but not too rapidly. Cook until potatoes are tender, about 20 minutes.
Drain and place the potatoes in a blender. Add the milk, butter and cheese and puree over low until well mixed and homogeneous. The mixture should be stringy. Taste for seasoning and adjust as necessary.
Serve with a steak or seared fish!
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