Yogurt Mashed Potatoes With Chipotle Peppers, Goat Cheese and Caramelized Shallots


2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups plain yogurt
Freshly ground pepper
1 to 2 tablespoons chopped chipotle peppers in adobo sauce
1 cup goat cheese, crumbled
6 shallots, caramelized in olive oil

Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.

Add the butter to the potatoes. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.

Stir the chipotle peppers. Fold in the goat cheese. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/yogurt-mashed-potatoes-with-chipotle-peppers-goat-cheese-and-caramelized-shallots-recipe/index.html