Prep Time: 10 minutes Cooking time: 30 minutes Serves: 4 2 lbs. peeled Russet potatoes, cut into a large dice 1 ½ cups hot milk 2 red peppers, diced 2 Tablespoons olive oil 2 Tablespoons minced green onions 3 Tablespoons butter, room temperature 1 teaspoon salt ½ teaspoon chile powder 6 oz. fresh goat cheese, room temperature
1. Place potatoes in a large saucepot and cover in cold water. Bring to a boil, reduce heat to a steady boil and cook until the potatoes are very tender. 2. While the potatoes are cooking, sauté red peppers in olive oil until very soft. 3. Drain potatoes in a colander. Allow to drain until completely dry. Return to the pot and mash while steaming hot. (If the potatoes are not mashed while totally hot, they risk becoming irreversibly gluey.) 4. Add hot milk into potatoes and stir to combine. Add green onions, butter, salt, chile powder, and goat cheese. Stir until incorporated. Fold in reserved red peppers and serve.