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Goat Cheese Mashed Potatoes With Leeks And Chives

2 1/2 pounds russet, (baking) potatoes
1 1/2 cups thinly sliced well-washed white and pale green part of leek
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons unsalted butter
2/3 cup milk
1 1/2 cups crumbled mild goat cheese such as Montrachet (about 6 ounces)
1/4 cup minced fresh chives

In a saucepan combine the potatoes, peeled and cut into 1-inch
pieces, with enough cold water to cover them by 1 inch and simmer
them for 10 to 15 minutes, or until they are tender. While the
potatoes are cooking, in a heavy skillet cook the leek, the onion,
and the garlic in 2 tablespoons of the butter, covered, over moderate
heat, stirring occasionally, for 10 minutes, or until the vegetables
are soft. Drain the potatoes, return them to the pan, and steam
them over moderate heat, shaking the pan, for 30 seconds, or until
any excess liquid is evaporated. Force the potatoes through a
ricer or the medium disk of a food mill into a bowl and stir in
the milk, the remaining 1 tablespoon butter, the leek mixture, half
the goat cheese, the chives, and salt and pepper to taste. Spoon
the mixture into a buttered 2-quart baking dish, sprinkle the
remaining goat cheese over the top, and bake the mixture in the
middle of a preheated 350F. oven for 20 minutes.

Serves 4 to 6.


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