1 pound Yukon gold potatoes, peeled

¾ cup chopped onion

2 tablespoons butter

1½ teaspoons chopped garlic

6 ounces soft goat cheese

Salt and freshly ground pepper

Place potatoes in cold water, bring to boil and cook until tender. Drain.

Heat butter in a pan over medium heat. Add onions and sauté until browned, about 6 minutes.

Add garlic and cook for 1 minute more. Remove mixture from heat and add cheese.

Mash potatoes with cheese-onion mixture and season with salt and pepper to taste. Serves 4.