- 3 pounds peeled baking potatoes, cut into 1-inch pieces
- 1 1/4 teaspoons salt, divided
- 2 tablespoons butter
- 3/4 cup (6 ounces) goat cheese
- 1/4 teaspoon freshly ground black pepper
- 1 cup 2% reduced-fat milk
- 3 tablespoons finely chopped fresh chives
- calories 155
- caloriesfromfat 29 %
- fat 5.4 g
- satfat 3.5 g
- monofat 1.3 g
- polyfat 0.2 g
- protein 5.8 g
- carbohydrate 21.7 g
- fiber 1.5 g
- cholesterol 13 mg
- iron 1.3 mg
- sodium 283 mg
- calcium 61 mg
How to Make It
Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
Parmesan and Black Pepper Smashed Potatoes: Prepare the recipe through step Substitute 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese for goat cheese. Increase to 3/4 teaspoon freshly ground black pepper and 1 1/2 cups 2% reduced-fat milk; omit chives. Stir in 1/4 cup chopped fresh flat-leaf parsley.
CALORIES 181 (32% from fat); FAT 5g (sat 1g, mono 9g, poly 2g); PROTEIN 9g; CARB 6g; FIBER 6g; CHOL 18mg; IRON 2mg; SODIUM 428mg; CALC 232mg.
Spicy Southwest Smashed Potatoes with White Cheddar: Prepare recipe through step Substitute 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese for goat cheese; omit black pepper, milk, and chives. Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon ancho chile powder. Combine 1/3 cup half-and-half, 5 crushed garlic cloves, and 3 coarsely chopped serrano chiles in a small saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 10 minutes. Strain mixture through a sieve over bowl; discard solids. Stir half-and-half into potato mixture; cook over low heat 30 seconds or until thoroughly heated, stirring frequently. Remove from heat; stir in 1 (8-ounce) container reduced-fat sour cream. Yield: 12 servings (serving size: 2/3 cup).
CALORIES 192 (35% from fat); FAT 5g (sat 8g, mono 4g, poly 2g); PROTEIN 3g; CARB 4g; FIBER 7g; CHOL 23mg; IRON 3mg; SODIUM 287mg; CALC 100mg.
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