What a week. I’m so glad it’s Saturday. That means Applewood smoked bacon, made from scratch pancakes and the possibility of sleeping past 6 AM, however that usually doesn’t happen.
Last night I felt like some comfort food, since it is the weekend. What do I turn to, the potato of course. But not just any potato dish, Smashed Potatoes with Goat Cheese and Chives. OMG. I’m not sure what I love more, potatoes or goat cheese and when you put them together, well, it’s sublime.
The best part of this recipe…it’s low cal. With very little butter and goat cheese, which is not a high calorie cheese, you can eat double servings of these. They are delicious and packed with flavor.
Serve these up next to your grilled steak tonight and you will not be disappointed.
Let’s make them up shall we…
Here’s all you need: Potatoes, goat cheese, butter, milk, chives, salt and pepper.
In a large pot bring 3 pounds of baking potatoes to a boil with a 1/4 teaspoon salt. Reduce heat and simmer 15 minutes or until tender; drain.
Return the potatoes to the pan over low heat; add remaining 1 teaspoon salt and 2 Tablespoons butter to the pan. Mash the potatoes with a potato masher to desired consistency.
Add 6 ounces of goat cheese and a 1/4 teaspoon freshly ground pepper to the potato mixture; stir until cheese melts. Stir in 1 cup milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat.
Garnish with 3 Tablespoons of freshly chopped chives.
Of course the extra pat of butter on top is optional…but it looks good.
I think I’ll have thirds. Hey, it’s the weekend.
Smashed Potatoes with Goat Cheese and Chives
3 pounds peeled baking potatoes, cut into 1-inch pieces
1-1/2 teaspoons salt, divided
2 Tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup whole milk
3 Tablespoons finely chopped fresh chives
In a large pot bring potatoes to a boil with a 1/4 teaspoon salt. Reduce heat and simmer 15 minutes or until tender; drain.
Return the potatoes to the pan over low heat; add remaining 1 teaspoon salt and butter to the pan. Mash the potatoes with a potato masher to desired consistency.
Add cheese and pepper to the potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat.
Garnish with chives.