Goat Cheese Mashed Potatoes with Leeks and Chives

1. 1

   In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender.

2. 2

   While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft.

3. 3

   Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated.

4. 4

   Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste.

5. 5

   Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350F.

6. 6

   oven for 20 minutes.

* Per serving · 4 servings · Values may vary.