Get the same creaminess–and a lot more flavor–when you blend goat cheese instead of cream cheese into your potatoes. This tasty side dish is perfect for busy weeknights and entertaining alike.
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
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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I used 3.5oz goat cheese simply because that's what came in the packaging. Didn't measure the milk- just used what was necessary to get the right consistency. Amazing! Loved this twist. Served with rosemary chicken (the potatoes complimented it very well!) and a salad. Will definitely make again!
I haven't tried this recipe yet, but to those reviewers confused about the nutritional info, the info in the side bar is for the original recipe, while the second and third lists under the recipe are the nutrition for the alternate versions of the recipe. If you add different ingredients to the same basic recipe, the overall nutrition is affected. Also, I usually would think it's better to rate a recipe on taste and overall appeal rather than how confusing the nutrition is.
It seems that everyone who made this (following the right ingredients and preparation) is very happy with it. I have made this twice now (just to make sure I didn't make a mistake the first time) and the potatoes turn into a big watery mush! I would say that 1 cup milk is way too much, but I will not try this a 3rd time. The goat cheese gives it a nice tangy twist.
I thought these were really good! The flavor was great and I'm not a fan of mashed potatoes usually, unless they are something special. My only complaint is that they tasted a bit rich and therefore I doubt the nutritional info provided as previous reviewers commented.
Didn't make this yet...looks good, but now I am also doubting the nutritional info provided in the recipes. I look for the nutritional analysis for the recipes I use and I see that there is a discrepancy. Very disappointed.