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Mashed Goat Cheese And Chive Potatoes
by Kathy Gunst
Ile de France goat
cheese adds a tangy, creamy flavor to mashed potatoes; fresh chives, or scallions, provide a subtle onion flavor – and color. They are a particularly good complement to holiday roasts. Any leftovers can be used to make great mashed potato pancakes for breakfast or Sunday brunch. These potatoes can be made several hours ahead of time and reheated in a 400-degree oven in a covered casserole dish for about 20 minutes, or until bubbling hot. Preparation time: approx. 40 minutes
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Ingredients:
3 pound Yukon Gold potatoes, peeled and cut in half |
3 to 4 tablespoons butter |
1 to 1 1/2 cups low-fat milk |
1/2 to 3/4 cup heavy cream |
1 to 1 1/2 cups crumbled goat
cheese or herbed goat cheese, such as Ile de France |
Salt and freshly ground black pepper |
1/3 cup minced fresh chives, or finely chopped scallions |
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Directions:
- Bring a large pot of water to a rolling boil over high heat. Add the potatoes and cook for about 20 to 25 minutes, or until the potatoes feel tender when tested in the center with a small, sharp knife. Drain the potatoes thoroughly.
- Place the potatoes back into the pot over very low heat. Add the butter and, using a potato masher, mash the potatoes working in the butter. Slowly add 1 cup of the milk and ½ cup of the cream, mashing and stirring until almost smooth. Add 1 cup of the goat
cheese and mash into the potatoes. Add salt and pepper to taste, chives, the additional milk, cream, and goat
cheese for a creamier potato dish.
- Serves 6.
By Kathy Gunst |
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