Serves 6
2 pounds large red-skinned potatoes
2 Tbl butter
1/2 cup heavy cream
5 oz goat cheese
1 bunch green onions, finely sliced
kosher salt & freshly ground black pepper, to taste
Rinse the potatoes in cool water. Peel the potatoes, leaving small areas of the red skin here and there. Cut the potatoes into medium-sized chunks. Add to a pot of boiling salted water and cook until tender. Drain, then add back to the pot. Add the butter, and mash with a potato masher, leaving a few lumps. Add the cream and goat cheese, season with a good pinch of salt and a good few grinds of pepper, and mash until just combined. Add the sliced green onions to the mashed potatoes and mix well to combine. Serve hot.
If you want to make this ahead and keep it warm, scoop the mashed potatoes into a metal mixing bowl, and cover with plastic wrap. Place the bowl over a sauce pot filled with about an inch of water, and place the pot over low heat to keep the water at a simmer and the potato mixture warm. Make sure the bowl fits well over the pot – the diameter of the bowl shouldn’t be much larger than that of the pot.
