Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
3 ounces soft fresh goat cheese
1/8 cup (or more) whole milk
1 tablespoons (1/4 stick) butter
2 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, 1/8 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.

Grilled Baby New Potato Salad With French Green Beans and Mint

2 quarts water , salted
2 lbs   baby new potatoes
1 lb French style green beans ,
olive oil flavored cooking spray
1 garlic clove , peeled and minced
1 tablespoon, Dijon mustard
1 tablespoon, balsamic vinegar
1/2 cup fresh parsley , chopped
1 tablespoon fresh mint , chopped
1 tablespoon extra-virgin olive oil
salt and pepper
1 cup kalamata olives , pitted
1pint cherry tomatoes , halved (optional)

1 In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
2 While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
3 Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill, cut side down until marks appear.
4 Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature