Terrific with roast chicken, lamb or steak.

Serves 6.

INGREDIENTS

  • 3pounds (about 5 large) russet potatoes, peeled, quartered
  • 1/4cup (1/2 stick) butter1 1/4cups whole milk
  • 5ounces soft fresh goat cheese (such as montrachet), crumbled
  • 1cup (packed) chopped arugula leaves (about 2 large bunches)

  • DIRECTIONS

    Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth.Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.