Herb Mashed Potatoes with Goat Cheese

3 large russet potatoes, peeled and chopped
Salt to taste
1 tablespoon olive oil
2 tablespoons butter
1 shallot, chopped (or 1 small onion and 1 clove mined garlic)
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried)
Freshly ground black pepper
1 cup chicken stock
4 ounces, herb, peppercorn or plain goat cheese

Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.

Drain the potatoes and set aside. Add oil and butter to medium pot and set heat to medium. When the butter is melted, add shallots and saute 2 to 3 minutes. Add the herbs and the potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.

Place a mound of potatoes on dinner plate. Cut the goat cheese into 4 discs and place on top each mound of potatoes.

Serves 4
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