Mashed Potatoes with Brown Butter, Goat Cheese, and Sage

Ingredients

• 1 1/2 pounds yukon gold potatoes, peeled and quartered
• 1 teaspoon salt
• 3 Tbsp butter
• 1 teaspoon chopped fresh sage
• 4 ounces goat cheese
• 3 Tbsp milk
• Pepper

Directions

1. Set the potatoes in a pot with the salt, then add enough cold water to cover them. Over high heat, get the water boiling, then turn the heat down and let the potatoes simmer for 15-20 minutes, until a fork slips in without a fight.
2. Pour off the water from the potatoes. Put the butter in a small saucepan over low heat; stainless steel is helpful here because you can watch the color change. Let the butter melt, stay nearby, and keep an eye on it while it cooks. It will bubble up with foam, then settle back down.
3. After a few minutes, you’ll see brown specks gathering on the bottom of the pan. When that happens and the butter smells nutty, pull the saucepan off the heat.
4. Stir the chopped sage into the butter, knowing it may foam a little, then pour the sage butter over the potatoes.
5. Add the goat cheese and milk, then mash with a potato masher until the potatoes are smooth and everything is worked together. Season with salt and pepper to taste, and serve right away.