From the kitchen
Goat's Milk & Herb Mashed Potatoes
Russet potatoes mashed with garlic, butter, and warm goat's milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 3 pounds russet potatoes, peeled and quartered
- 4 cloves garlic, peeled
- 1/2 cup whole goat's milk, warmed
- 6 tablespoons butter
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Method
- Place the potatoes and garlic in a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain well and return the potatoes and garlic to the warm pot for a minute to steam off excess moisture.
- Mash the potatoes and garlic together until mostly smooth.
- Add the warmed goat's milk and butter, folding gently until incorporated and creamy.
- Stir in the chives and parsley, then season with salt and pepper.
Kitchen note
Warming the milk first prevents it from cooling the potatoes and turning the texture gluey.
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