Fingerling Potatoes and Goat Cheese Fondue

• 2 lbs fingerling potatoes (30 to 40, You may substitute other small potatoes.)
• 1 teaspoon salt
• 8 ounces soft goat cheese, room temperature
• 1 cup fat-free buttermilk
• 12 teaspoon fresh coarse ground black pepper
• 1 bunch chives, finely chopped
• 3 tablespoons finely chopped fresh thyme leaves
• 3 tablespoons finely chopped fresh tarragon leaves
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 bunch chervil, for garnish

1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover.
2. Place over high heat, and bring to a boil.
3. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
4. Remove pan from heat, and drain potatoes in a colander.
5. Transfer potatoes to a platter; set aside.
6. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water.
7. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
8. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
9. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
10. Enjoy!

potatoes, salt, goat cheese, buttermilk, fresh coarse ground black pepper, chives, thyme, tarragon, parsley, chervil

Taken from www.food.com/recipe/fingerling-potatoes-and-goat-cheese-fondue-53839 (may not work)