2 pounds Yukon Gold potatoes, peeled, cut into ¾-inch cubes
5 ounces soft fresh goat cheese
¼ cup (or more) whole milk
2 tablespoons (1/4 stick) butter
4 teaspoons chopped fresh sage
Fresh sage sprigs
Instructions
Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes
Drain well
Return the cooked potatoes to the same pan
Add cheese, ¼ cup milk, and butter; mash until smooth
Mix in chopped sage
Season to taste with salt and pepper.
Mound potatoes in bowl. Garnish with fresh sage sprigs.
Notes
Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick. I sprinkled some parmesan cheese on top before baking to add some color.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/mashed-potatoes-goat-cheese-sage/