Come March, we have just about finished our supply of cider from the fall and are still working on the stacks of pesto tubs in the freezer, the baskets of potatoes in the root cellar, the whole corn waiting to be ground, and the fresh flow of all goat milk products that are filling up our fridge now that the goats are milking again. This recipe is not only a practical use of many of our products but it’s also a creamy delicious dinner. I like to serve it with roasted parsnips and carrots just harvested from the spring garden.
5 medium size potatoes or 3 large
4 oz pesto
4 oz plain chèvre or sun-dried tomato basil chèvre
2 tbsp cornmeal
¼ cup finely diced walnuts
¼ goat milk (or cow)
2 tbsp butter
1 tsp salt
Boil potatoes until tender. Leave skins on and mash with milk and butter. Add other ingredients and mash or beat until thoroughly combined. Serve hot!