Smashed Potatoes with Goat Cheese and Chives
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Ingredients
3 pounds peeled baked potatoes, cut into 1-inch-thick slices
1 ¼ teaspoons salt, divided
2 tablespoons butter
¾ cup (6 oz) goat's cheese
¼ teaspoon freshly ground black pepper
1 cup low-fat milk 2%
3 tablespoons finely chopped fresh green onions
To make
Get the same creaminess – and a lot more flavor-if you add goat's cheese to the potatoes instead of butter. This delicious side dish is perfect for both busy weekdays and entertainment.
Put the potatoes in a saucepan and cover with cold water 2 inches higher. Add 1/4 teaspoon salt; bring to a boil. Reduce heat and simmer for 15 minutes or until tender; drain. Return the potatoes to the skillet over low heat; add the remaining 1 teaspoon of salt and butter. Mash the potatoes with a potato masher to the desired consistency.Add the cheese and pepper to the potato mixture; stir until the cheese is melted. Stir in the milk; cook for 1 minute or until fully warmed, stirring frequently. Remove from heat; add green onions.Mashed potatoes with Parmesan and black pepper: Cook step-by-step, replace the goat cheese with 1 1/2 cups (6 ounces) of fresh grated Parmigiano-Reggiano cheese. Add up to 3/4 teaspoon of freshly ground black pepper and 1/2 cup of low-fat 2% milk; do not add green onions. Add 1/4 cup chopped fresh parsley.CALORIES 181 (32% of fat); FAT 5 g (sat 1 g, mono 9 g, poly 2 g); PROTEIN 9 g; CARBOHYDRATES 6 g; FIBER 6 g; CHOLESTEROL 18 mg; IRON 2 mg; SODIUM 428 mg; CALCIUM 232 mg.Savory Southwest Mashed Potatoes with White Cheddar: Cook step-by-step, substitute goat's cheese for 3/4 cup (3 oz) grated extra-spicy cheddar cheese; don't add black pepper, milk, or green onions. Add 1/2 teaspoon ground cumin and 1/4 teaspoon ancho chili powder. Combine 1/3 cup butter, 5 crushed garlic cloves, and 3 coarsely chopped serrano chili peppers in a small saucepan; cook over medium-high heat to 180 degrees or until tiny bubbles form around the edges (do not boil). Remove from heat; let stand for 10 minutes. Strain the mixture through a sieve over a bowl; remove any dry matter. Add the potato mixture in half; cook over low heat for 30 seconds or until fully warmed, stirring frequently. Remove from heat; stir in 1 (8 oz) container of low-fat sour cream. Yield: 12 servings (serving size: 2/3 cup).CALORIES 192 (35% of fat); 5 g OF FAT (sat 8 g, mono 4 g, poly 2 g); PROTEIN 3 g; CARBOHYDRATES 4 g; FIBER 7 g; CHOLESTEROL 23 mg; IRON 3 mg; SODIUM 287 mg; CALCIUM 100 mg.
Put the potatoes in a saucepan and cover with cold water 2 inches higher. Add 1/4 teaspoon salt; bring to a boil. Reduce heat and simmer for 15 minutes or until tender; drain. Return the potatoes to the skillet over low heat; add the remaining 1 teaspoon of salt and butter. Mash the potatoes with a potato masher to the desired consistency.Add the cheese and pepper to the potato mixture; stir until the cheese is melted. Stir in the milk; cook for 1 minute or until fully warmed, stirring frequently. Remove from heat; add green onions.Mashed potatoes with Parmesan and black pepper: Cook step-by-step, replace the goat cheese with 1 1/2 cups (6 ounces) of fresh grated Parmigiano-Reggiano cheese. Add up to 3/4 teaspoon of freshly ground black pepper and 1/2 cup of low-fat 2% milk; do not add green onions. Add 1/4 cup chopped fresh parsley.CALORIES 181 (32% of fat); FAT 5 g (sat 1 g, mono 9 g, poly 2 g); PROTEIN 9 g; CARBOHYDRATES 6 g; FIBER 6 g; CHOLESTEROL 18 mg; IRON 2 mg; SODIUM 428 mg; CALCIUM 232 mg.Savory Southwest Mashed Potatoes with White Cheddar: Cook step-by-step, substitute goat's cheese for 3/4 cup (3 oz) grated extra-spicy cheddar cheese; don't add black pepper, milk, or green onions. Add 1/2 teaspoon ground cumin and 1/4 teaspoon ancho chili powder. Combine 1/3 cup butter, 5 crushed garlic cloves, and 3 coarsely chopped serrano chili peppers in a small saucepan; cook over medium-high heat to 180 degrees or until tiny bubbles form around the edges (do not boil). Remove from heat; let stand for 10 minutes. Strain the mixture through a sieve over a bowl; remove any dry matter. Add the potato mixture in half; cook over low heat for 30 seconds or until fully warmed, stirring frequently. Remove from heat; stir in 1 (8 oz) container of low-fat sour cream. Yield: 12 servings (serving size: 2/3 cup).CALORIES 192 (35% of fat); 5 g OF FAT (sat 8 g, mono 4 g, poly 2 g); PROTEIN 3 g; CARBOHYDRATES 4 g; FIBER 7 g; CHOLESTEROL 23 mg; IRON 3 mg; SODIUM 287 mg; CALCIUM 100 mg.
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Author:Admin
Published: 11/20/2023 8:31 PM
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