Prep Time: 45 minutes
Enjoy a creamy and flavorful take on an everyday classic.
1 3-pound bag of potatoes, peeled and quartered
1-1½ cup Meyenberg Goat Milk
¼ tablespoons Meyenberg Goat Milk Butter, softened
Salt and pepper, to taste
1 bundle fresh sage, fried
½ cup Meyenberg Goat Milk Cheddar, grated
½ cup of Meyenberg Goat Milk Butter, browned
Extra toppings like roasted corn, bacon bits, chopped chives, etc.
Add the peeled and quartered potatoes to a large pot and cover with cold salted water. Put the burner on high heat, bring the water to a boil, and then reduce it to a simmer. Allow the potatoes to cook for about 15-20 minutes, or until you can easily stick a fork through them.
Drain water, and place the potatoes in a bowl to cool down. To make super creamy mashed potatoes, use a potato ricer. Fill the basket of the ricer and squeeze into a large bowl.
On low to medium heat, warm the goat milk and goat milk butter along in a small saucepan, then slowly stir it into the large bowl along with the riced potatoes. Add about a half cup at a time, as needed, to avoid the mixture getting too runny. Mix everything until it’s smooth. Finish by adding more salt and pepper to taste.
Add optional toppings to make the dish more delicious and dynamic. Try browned goat milk butter with fried sage, or add some grated goat milk cheddar with chopped chives, roasted corn, and crunchy bacon bits.