Goat Cheese Mashed Potatoes
Goat Cheese Mashed Potatoes requires roughly 35 minutes from start to finish. This recipe makes 6 servings with 167 calories, 8g of protein, and 6g of fat each. For 84 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 31 person found this recipe to be yummy and satisfying. It will be a hit at your Thanksgiving event. A few people really liked this side dish. It is brought to you by Eating Well. Head to the store and pick up salt, butter, buttermilk, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 55%. Similar recipes include Goat Cheese Mashed Potatoes, Goat Cheese Mashed Potatoes, and Goat Cheese Mashed Potatoes.
Servings: 6
Preparation duration: 35 minutes
Ingredients:
Freshly ground white or black pepper, to taste
2 teaspoons butter
1 cup buttermilk
6 cloves garlic, peeled
3 ounces goat cheese, cut into small pieces
2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks
Salt, to taste
Equipment:
sauce pan
colander
frying pan
potato masher
potato ricer
Cooking instruction summary:
Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Stir in the goat cheese, season with salt and pepper and serve.
Step by step:
1. Place potatoes and garlic in a large heavy saucepan.
2. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)When potatoes are done, drain in a colander and return to the pan.
3. Place pan over low heat and shake for about 1 minute to dry potatoes.Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer.
4. Add enough of the buttermilk mixture to make a smooth puree. Stir in the goat cheese, season with salt and pepper and serve.
Nutrition Information:
covered percent of daily need
