The best mashed potatoes. Really, what does that mean? So, for me… I just love everything about a more rustic course of action. But I have friends that are just the opposite; they prefer a smoother, creamier consistency. So my best is certainly not theirs and it seems, like many choices that are so personally subjective, the truth is that the whole notion of the best mashed potatoes is really about what is best for you. Peeled or not peeled. High starch or not. Butter or not. Sour cream, bacon, or none of that nonsense… I think in the long run, it's impossible to define one recipe for mashed potatoes as the best; it's all about personal preference.
- 2 Pounds red potatoes, halved if large, left whole if small
- 2 Tablespoons butter
- 4 Ounces goat cheese
- 1/2 -3/4 cup milk or half-and-half
- 6 Tablespoons chopped scallions or chives
- Salt and pepper, to taste
Place the potatoes in a pot just large enough to fit them comfortably, and add cold water just until covered. Bring to a boil over high heat. Cook until tender, about 20 minutes. Drain. Return the potatoes to pot and mash roughly (these are not meant to be the consistency of regular mashed potatoes).
Add the butter and mix well with potatoes. Then, add the goat cheese and mix thoroughly. Add milk as required to get consistency you desire. Add 4 tablespoons of the scallions and mix in gently. Season with salt and pepper, to taste. Garnish with the remaining scallions.