Creamy Mashed Potatoes with Goat Cheese and Fresh Sage
['2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes', '5 ounces soft fresh goat cheese', '1/4 cup (or more) whole milk', '2 tablespoons (1/4 stick) butter', '4 teaspoons chopped fresh sage', 'Fresh sage sprigs']
Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.
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