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1 Place The Potatoes And Salt In A Pot And Fill The Pot With Cold Water Until The Potatoes Are Covered. Bring To A Boil Over High Heat, Then Bring The Heat Down To Low And Simmer For 15-20 Minutes Or Until A Fork Easily Pierces The Potatoes. Drain The Water From The Potatoes. 2 Place The Butter In A Small Saucepan Over Low Heat And Brown The Butter. The Butter Will Foam For A Bit Before Calming Down. When The Butter Turns To A Light Amber Color Watch For It To Turn To A Nutty Brown (This Can Happen Very Quickly). Immediately Take Off Heat. Add The Chopped Sage To The Butter (It May Cause Some Foaming). Pour Over The Potatoes. 3 Add The Goat Cheese Chevre, And Milk And Mash The Potatoes With A Potato Masher Until Smooth And All Ingredients Are Well Incorporated. Salt And Pepper To Taste And Serve Immediately.
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