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

1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt.
2. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes.
3. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
4. Add the butter to the potatoes.
5. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
6. Stir the chipotle peppers.
7. Fold in the goat cheese.
8. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots.
9. Photograph by Yunhee Kim

russet, kosher salt, butter, plain yogurt, freshly ground pepper, peppers, goat cheese, shallots

Taken from www.foodnetwork.com/recipes/food-network-kitchens/yogurt-mashed-potatoes-with-chipotle-peppers-goat-cheese-and-caramelized-shallots-recipe.html (may not work)