How to make it

  • Place potatoes in a large pot and cover with cold water then bring to a boil over high heat.
  • Reduce to a simmer and cook until fork tender about 15 minutes.
  • Drain potatoes and put them into a large mixing bowl.
  • Break up potatoes with a mixer on low speed.
  • Add goat cheese, butter and 1/2 cup of evaporated milk then whip potatoes on medium speed.
  • Add additional milk until desired consistency is reached then season with salt and pepper.
  • Bring broth, Worcestershire sauce and coffee to a boil over medium heat then reduce to simmer.
  • In small bowl dissolve cornstarch in water then add to broth mixture.
  • Cook until the gravy has thickened to the consistency of cream.
  • Whisk in butter 1 chunk at a time then season with salt and pepper and serve over potatoes.

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