Rating: 4 stars
21 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 10

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.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light November 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

155 calories; calories from fat 29%; fat 5.4g; saturated fat 3.5g; mono fat 1.3g; poly fat 0.2g; protein 5.8g; carbohydrates 21.7g; fiber 1.5g; cholesterol 13mg; iron 1.3mg; sodium 283mg; calcium 61mg.
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