Mashed Potatoes with Goat Cheese and Chives

This is not how I typically make mashed potatoes. I had half a block of goat cheese left in my fridge and couldn't resist trying this recipe. Plus, I like chives. I really like chives. They make everything a little bit more yummy. Goat cheese has a strange texture and an odd and intriguing flavor. It melts with mashed potatoes to create a fluffy, creamy mound of goodness. They're just not light in a diet sense. However, better cheese than butter is my motto! Plus, these are so decadent you won't need to smother them in gravy, so you're saving calories there, right?!

INGREDIENTS
3 lbs. Idaho baking potatoes, peeled and cubed
1 Tbsp. butter
6 oz. goat cheese
about 1 cup milk (to desired consistency)
about 1/4 cup fresh chives, chopped (to taste)
salt and pepper, to taste

DIRECTIONS
1. Place potatoes in a large pot and cover with water. Add some salt, cover, and bring to a boil. Reduce heat and simmer 15 minutes, or until tender. Remove from the heat and drain. Add 1 Tbsp. butter, a splash of milk, and mash with a potato masher to the desired consistency, adding more milk as necessary.

NOTE: To ensure your potatoes stay warm you can return them to the stove over low heat while mashing or you can heat the milk before adding it to the potatoes.

2. Stir in the goat cheese just until it melts. Season to taste with salt and pepper. Just before serving stir in the chives. Garnish the top with extra chives (optional).

Serves 6.

(Adapted from Cooking Light)