A somewhat random idea driven by the bunch of arugula we had from the biokiste: cook mashing potatoes in their skin, then peel them hot and transfer to a double boiler. Mash the potatoes with some salt and good olive oil. Add chopped goat cheese (not chevre... I used a bio goat cheese from Spitzebärg that I found at Coop) and mix until the cheese melts. Stir in a bunch of chopped arugula and let stand a few minutes so that the greens have a chance to wilt a bit. Serve sprinkled with fleur de sel.