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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, August 19, 2010


The most common variety of yellow-fleshed potatoes, Yukon Golds have the perfect balance of starchiness and waxiness. While this makes them quite versatile, remember that the flesh has too much moisture and starch for roasting, therefore the skins won't get crisp, and the insides will be mushy. Be sure and use them when possible with all other methods of potato cooking, their buttery flesh will make you glad that you did!

1 teaspoon olive oil
1 cup chopped onion
3/4 teaspoon salt, divided
2 tablespoons water
2 1/2 lbs. Yukon gold potatoes, peeled and cubed (about 5 medium)
1/3 cup fat-free milk
1 (4oz.) pkg. goat cheese, cut into cubes
1/4 teaspoon freshly ground black pepper

Heat oil in nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt, and cook 20 to 25 minutes or until golden brown, stirring frequently. Add 2 tablespoons water, 1 tablespoon at a time, as liquid evaporates, scraping pan to loosen browned bits after each addition. Remove from heat and set aside.

While onion cooks, place potatos in Dutch oven, add water to cover. Bring to a boil: reduce heat and simmer, uncovered, 15 minutes or until tender. Drain and return to pan.

Place milk in a 1-cup glass measure. Microwave at MEDIUM (50% power) 30 seconds or until warm.

Add cheese to potato in pan. Mash potato mixture with a potato masher 3 or 4 times or until cheese melts. Add milk, remaining 1/2 teaspoon salt, and pepper; mash to desired consistency. Stir in reserved onion, and serve immediately.

Serves 10

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