Potato Sauce


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!