Potatoes Archives - Noble Pig

Breakfast Potatoes (Home Fries)

Cathy Pollak — Sun, 21 Jul 2024 11:30:30 +0000

Breakfast potatoes, or home fries, perfectly create a soft inside with a crispy outside. I find they make a great addition to any morning meal. Whether I’m serving them with eggs, bacon, or just on their own, they’re always a hit in my kitchen.

Home Fries ~ Breakfast Potatoes

When it comes to making a great breakfast potato side dish, it’s all about the texture for me. They need to be starchy, creamy, crispy, and crunchy.

Achieving this balance requires a few key steps. With the right techniques, it’s not difficult to make breakfast potatoes that everyone will love.

Why I Love This Recipe

The ingredients are basic and I usually have them on hand.
It’s a versatile recipe that can be served at breakfast, brunch or dinner.
Depending on my mood, I can easily swap in or out different ingredients.

Ingredients

olive oil – Or any other neutral oil you prefer.
table salt
smoked paprika – The smoked version of paprika adds a distinctive flavor to these home fries.
black pepper
potatoes – Stick with Russet and Yukon Gold potatoes; their structure holds up best in recipes like this.
yellow onion
green bell pepper – Use any color bell pepper you prefer.
fresh garlic
cilantro, parsley or scallion – Use what you love or have available, it’s your choice.

How to Make Breakfast Potatoes ~ Home Fries

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Heat some oil in a large cast-iron skillet over medium-high heat. Once it’s hot, add the potatoes, spreading them out evenly, and then lower the heat to medium. Cover the skillet with a piece of foil or place a lid slightly ajar. Cook the potatoes for 10 minutes, flipping them with a thin metal spatula after 5 minutes.
Step Two: After the potatoes have cooked for 10 minutes, toss in the onion and bell pepper. Turn the heat down to medium-low, cover the skillet with foil again, and cook for another 5 minutes, flipping halfway through with your spatula.
Step Three: Stir in the garlic, salt, smoked paprika, and black pepper. Reduce the heat to low, cook uncovered for 3 minutes, and give it a stir now and then.
Step Four: Remove from the heat and sprinkle some cilantro, parsley, or sliced scallions on top.
Step Five: Serve right away to get those crispy results you want.

Recipe Tips

Yukon Gold Potatoes: You can use Yukon Gold potatoes too; just give them a good scrub and leave the skins on.
Garlic Tip: Crush the garlic with a garlic press to avoid burning—minced garlic can burn in this recipe.
Cast Iron Skillet: For the crispiest edges, a cast iron skillet works best.
Add a Kick: If you like a bit of heat, mix in 1-2 minced jalapeños with the onion and bell pepper, or add half a teaspoon of cayenne pepper with the other spices.

Storage, Reheating and Freezing

Let the potatoes cool to room temperature before placing them in an airtight container.
Keep leftovers in the fridge for up to 4 days.
Freeze for up to 3 months in a freezer-safe container or bag.
Reheat in a skillet over medium heat or in the oven at 375°F (190°C) for 10-15 minutes. Avoid microwaving for crispiness.

Serving Suggestions

I love pairing these savory breakfast potatoes with something sweet for a well-rounded breakfast!

This post may contain affiliate links. Please read my disclosure policy.

Breakfast Potatoes (Home Fries)

Breakfast potatoes, or home fries, perfectly create a soft inside with a crispy outside. I find they make a great addition to any morning meal. Whether I'm serving them with eggs, bacon, or just on their own, they’re always a hit in my kitchen.

Course Breakfast

Cuisine American

Keyword Breakfast Potatoes (Home Fries)

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 220kcal

Author Cathy Pollak

Equipment

Ingredients

3 tbsps olive oil
1-1/2 lbs Russet potatoes, cut into 1/2-inch cubes (about 4 medium-sized potatoes)
1 yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, crushed
1 tsp table salt
1/2 tsp smoked paprika
1/2 tsp black pepper
fresh cilantro, parsley or sliced scallion, for garnish (optional)

Instructions

Add the oil to a large cast-iron skillet over medium-high heat. Once hot, add the potatoes, spreading them out in an even layer, and turn the heat down to medium. Drape a piece of foil over the skillet (or place a lid slightly ajar on top) and cook the potatoes for 10 minutes. After 5 minutes, use a thin metal spatula to flip the potatoes.
3 tbsps olive oil, 1-1/2 lbs Russet potatoes, cut into 1/2-inch cubes (about 4 medium-sized potatoes)
After the potatoes have cooked for 10 minutes, add the onion and bell pepper and turn the heat down to medium-low. Drape a piece of foil over the skillet and cook for 5 minutes. Use a thin metal spatula to flip halfway through.
1 yellow onion, chopped, 1 green bell pepper, chopped
Stir in the garlic, salt, smoked paprika, and black pepper. Turn the heat down to low and cook (uncovered) for 3 minutes, stirring occasionally.
4 cloves garlic, crushed, 1 tsp table salt, 1/2 tsp smoked paprika, 1/2 tsp black pepper
Remove from the heat and sprinkle cilantro, parsley, or sliced scallion on top.
fresh cilantro, parsley or sliced scallion, for garnish (optional)
Serve immediately for the crispiest results.

Notes

For optimal outcomes when preparing these breakfast potatoes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Breakfast Potatoes (Home Fries) appeared first on Noble Pig.

Instant Pot Mashed Potatoes

Cathy Pollak — Thu, 24 Feb 2022 16:32:20 +0000

Instant Pot mashed potatoes are rich, creamy and flavorful in all the best ways. Using the pressure cooker is a tried-and-true method when it comes to making perfect mashed potatoes every time.

Instant Pot Mashed Potatoes – So Easy

Mashed potatoes make all meals better and the Instant Pot is one of the best methods when it comes to making great tasting mashed potatoes.

Making potatoes in the instant pot is not just a shortcut just for the sake of taking a shortcut. When you make mashed potatoes in a pressure cooker (which can be similar texture wise to making them in the slow cooker) they turn out smooth and flavorsome each time.

And let’s not forget the “keep warm” setting on the instant pot, you’ll never worry about serving cold mashed potatoes ever again.

Are you looking for other quick and delicious recipes that you can throw together in your Instant Pot? Check out my Instant Pot barbacoa recipe or my Instant Pot pulled pork, both are delicious and super easy to put together.

Ingredients

It only takes a few ingredients to make mashed potatoes that are undeniably rich, flavorful, and mouthwatering every time.

red potatoes – I love using red potatoes in the instant pot because they don’t require peeling, another timesaver)
cold water – you do not want to use warm water, straight from the tap is fine
butter – for the best flavor use European butter
milk – the best mashed potatoes are made with whole milk, but you can substitute with 2 percent or skim, but you will give up the rich tasting mouthfeel that whole milk gives
salt and pepper – season to your liking

Can I Make These Vegan?

Assuming you’re going to use a plant-based butter, you could substitute water for the milk.

Obviously dairy will give you the richest, creamiest results, however, you could swap in a few cups of the cooking water used for the potatoes in place of the milk.

When you go to mash the potatoes either by hand or with a mixer, add a small amount of the cooking water until you reach your desired consistency.

Can I Add More Flavor?

Yes, and the possibilities are endless.

You can garnish with chives, as you see here, but sharp cheddar cheese or any cheese of any kind is also really good.

Frequently Asked Questions

Is There Another Type of Potato Can Use?
You can use Russet or Yukon gold potatoes if you choose, but they will need to be peeled before placing them in the instant pot.
It seems like there is too much liquid. Did I do anything wrong?
Not to worry. The more you mash the potatoes, the more the potatoes will absorb the liquid.
I don’t have a potato masher. Is there another way to mash them?
A potato masher makes more dense mashed potatoes, while an electric mixer will lend a creamier texture. You can mash them up with a hand or stand mixer on medium speed. A food mill will also work. I would skip mashing with an immersion blender or food processor. The quick action of these tools breaks down the starch in the potatoes. The starch then mixes with the liquid in the potatoes and turns into a very gummy consistency
Can I Make these Instant Pot Mashed Potatoes Ahead Of Time?
Mashed potatoes are best when made fresh, but the instant pot has a keep warm feature so it is possible to make them a little early. Drizzle my make-ahead turkey gravy over them if you are making them for Thanksgiving.

Serving Suggestions

Serve these mashed potatoes made in the instant pot with my slow cooker pork roast, or my pork chops with balsamic fig sauce. They are also a requirement under a big helping of my stroganoff recipe. I also love to serve these quick and easy potatoes with my whiskey glazed corned beef and Guinness braised brisket recipes. Make sure to make them with my unstuffed cabbage rolls too.

Want More Recipes Featuring Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes are rich, creamy and flavorful in all the best ways. Using the pressure cooker is a tried-and-true method when it comes to making perfect mashed potatoes every time.

Course Side Dish

Cuisine American

Keyword Instant Pot Mashed Potatoes, Thanksgiving recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 360kcal

Author Cathy Pollak

Ingredients

3 lbs red-skinned potatoes
4 cups cold water
1/2 cup butter, room temperature
1 cup whole milk
salt and pepper to taste
garnish with fresh chives (optional)

Instructions

Wash/scrub and cut potatoes into quarters. Place the potatoes into the pot of your instant pot and cover with water.
Place the lid on the instant pot and set it to manual for 10 minutes.
Manually release the pressure carefully after they are done cooking.
Drain the water from the instant pot.
Add butter and milk to the potatoes.
Mash the potatoes with a potato masher until they are as smooth as you desire.
Season the potatoes with salt and pepper and enjoy.

Nutrition

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The post Instant Pot Mashed Potatoes appeared first on Noble Pig.

Pierogi

Cathy Pollak — Thu, 03 Sep 2009 08:00:00 +0000

Crafting the ultimate Polish comfort food, homemade pierogi, is definitely a labor of love. From perfecting the dough to nailing the cheesy potato and onion filling, get ready to enjoy the authentic recipe that’s been a staple in my Polish family for years.

Polish Comfort Food

What are pierogi? Essentially, they’re the Polish version of filled dumplings, ours come smothered in butter, crispy-fried bacon, and sautéed onions, a real treat usually reserved for holidays.

In my family, when these hit the buffet line, you grab as many as you want because they vanish in minutes. If you’re lucky, they’ll reappear next year. As a second-generation Polish-American, I decided it was high time to master the art of pierogi making. Until now, I just relished eating them, but as the years pass, family traditions become crucial.

Being my mother’s only daughter, I’ve been named to carry on the pierogi-making legacy. Watching my grandmother and mother argue over flour proportions during the holidays was a sight, but somehow, they always worked it out. Learning this craft keeps alive a tradition that has shaped my family life.

Commercial pierogi are sad imitations of the homemade kind. Making them is no joke—it’s hard work and a day-long project. But make a lot; they freeze well, and you’ll regret not having more. For me, making pierogi was a commitment to the past while embracing the future. Amid life’s changes, pierogi-making has remained a constant, a reassuring thing in a world where time seems to slip away.

Pierogi Joke

Since we are pierogi-ing it up, I am reminded of a joke…

“There was a man lying upstairs in his bed, very close to death. He could smell the aroma coming from the downstairs kitchen where his wife was making pierogi. He couldn’t believe after 50 years of marriage she still loved him so much she would be making pierogi for what was most likely his final meal. He somehow got out of bed and crawled down the stairs to the kitchen. As he reached for the platter on the table filled with the freshly made pierogi, his wife slapped his hands away and said, ‘Hey, get away, those are for your funeral.’ Gasp.

How to Make Pierogi…Grandma’s Way…

There is a printable recipe with ingredients and all of the instructions at the end of this post.

I took the best pictures I possibly could. My mother is not used to someone snapping photos at every step of cooking. I didn’t even bother with auxiliary lighting, I think she would have had a few heart palpitations if I did. At one point I told her to stop working while I adjusted the white balance on my camera. Ummm, yeah, that didn’t happen. At all.

Among the myriad pierogi fillings, our top pick is a blend of potato, cheese, and onion. Here’s the catch—it has to be prepared a day in advance and needs to be ice-cold, no compromises. The quantity of pierogi you whip up hinges on the filling you prepare. We crafted around 70 pierogi and still found ourselves with some leftover filling.

Step 1 – Making the Filling

For this many pierogi, peel and quarter 6 pounds of potatoes and bring to a boil.
While the potatoes are cooking grate extra-sharp cheddar cheese (do not substitute) and sauté one large, chopped onion.
When the potatoes can be easily pierced with a fork, drain and quickly return to the pot over the heat to remove any remaining water.
Begin mashing with a potato masher, adding sautéed onion and cheese.
Incorporate well and mash the potato mixture down hard until flattened.
Let cool and place in the refrigerator overnight.

A single batch of dough yields approximately 22-23 pierogi, the exact count will be influenced by your cookie cutter’s size. I opted for a 3-1/4″ round cookie cutter, finding that this larger size simplifies the filling process, especially if you’re a novice.

Note: Attempting to double or triple this dough recipe isn’t advisable—it doesn’t yield the right results. We went with three distinct batches for our pierogi-making adventure. In other words, we made the dough recipe three times.

Step 2 – Making the Dough

Take a medium-sized bowl, measure unbleached, all-purpose flour using the scoop and sweep method, and sprinkle table salt on top. Create a well, adding the egg and full-fat sour cream.

Step 3 – Blending the Dough

Use two knives to blend the egg and sour cream into the flour.

Step 4 – Bringing the Dough Together

Gradually introduce lukewarm water.
Add only a small amount at a time while consistently cutting the egg into the flour. (My mom is quite particular and meticulous about this step—she proceeds slowly, ensuring every bit of flour is fully incorporated with the wet ingredients. So, take your time at this stage.)

Step 5 – Gathering the Dough

After all the ingredients are combined, the dough won’t be overly smooth and might be somewhat sticky.
Use your hands to gather it into a ball.

This is how it should appear once you’ve gathered the dough.

Step 6 – Resting the Dough

Allow the dough to stand, covered with an inverted bowl, for about half an hour before use. (Don’t second-guess this step-the dough needs to rest.)

Step 7 – Cutting the Dough Circles

After preparing all your dough batches, take either the entire dough ball or a portion and roll it out to a thickness of 1/16″. (If not using the whole ball, place the unused portion back under the bowl.)
To prevent sticking, use flour on the rolling pin and work surface.
The available workspace will determine how much you can roll out at once.
The dough’s thickness is crucial for excellent pierogi, pay close attention.
Cut out circles as close to the dough edge as possible and place them on a clean dish towel, keeping them flat as you cut them out. In other words, avoid flipping them over.
Any leftover dough scraps after cutting can be formed into a ball and set aside under a bowl for later use.

Tip: Keep the circles covered as they dry out easily.

Step 8 – Forming the Pierogi

Retrieve only a portion of the filling from the large refrigerated bowl to keep it cold.
Spoon about 2 tablespoons of filling onto each dough circle. To do this, pick up each circle, flipping it over into your hand—the edge on this side is better for sealing.
Stretch the dough as you press in the filling with a spoon, adding more if needed.
Bring the dough together and crimp the edges with your fingers. (Be cautious, as any filling on your fingers or on the edges where you’re sealing can prevent the dough from closing.)
Also, avoid creating small holes or leaving any edges unsealed, as they will come apart during cooking.

Step 9 – Boiling the Pierogi

Bring a large pot of water to a boil.
Once boiling, place twelve pierogi at a time into the water.
When they float to the top, give them an extra minute, then use a slotted spoon to remove, allowing excess water to drain off.
Expect to lose a few that haven’t been sealed properly (early snacks). If it’s happening frequently, double-check and reseal your remaining pierogi before cooking.

Step 10 – Sautéing the Pierogi

Take them directly from the water and place them into a frying pan with a gob of melted butter over low heat. Here you are basically just coating them well with butter so they do not stick to each other. At this point you can cool them and freeze them in Ziplock bags if you like.

Take the boiled pierogi directly from the water and transfer them to a frying pan with a generous amount of melted butter over low heat.
The goal here is to coat them thoroughly with butter to prevent sticking.
At this stage, you can let them cool and freeze them in Ziploc bags if you prefer.

Step 11 – Serving the Pierogi

If you are going to serve them (not freeze them), line them up like soldiers in a 9 x 13 pan and keep them warm in the oven.

Step 12 – Making Pierogi Topping

In a spacious frying pan, crisp up one pound of bacon until it’s just right.
Remove the bacon, leaving some of the fat to sauté a large, chopped yellow onion.
Once the onion is done, reintroduce the crispy bacon to the pan and give it all a good mix.

Step 13 – Serving and Reheating Pierogi

Sprinkle the bacon-onion mixture generously over your pierogi and serve them warm.
For reheating, place a dozen at a time in a large frying pan over low heat and cover. It’s essentially steaming, but it’s okay to make them a little crispy too.

Here they are with my Mom’s amazing sauerkraut in the background. Yum.

Making these are truly a labor of love and so worth it.

More Polish Food Recipes To Make

This post contains affiliate links. Please read my disclosure policy.

Pierogi

Course Main Course

Cuisine Polish

Keyword Pierogi, Polish Pierogi

Prep Time 1

Cook Time 40

Total Time 1 40

Servings Pierogi

Calories 255kcal

Author Cathy Pollak

Equipment

Ingredients

Pierogi Filling:

This amount of filling, fills approximately 70 pierogis, with some filling leftover.

6 lbs. russet potatoes, peeled and quartered
1 large yellow onion, chopped
3/4 cup extra sharp cheddar cheese (grate yourself, do not substitute)

Pierogi Dough:

Do not double this recipe. Each batch of dough makes approximately 22-23 pierogis. So repeat 3x for the amount of filling.

2-1/2 cups unbleached, all-purpose flour
1 tsp. table salt
1 large egg
3 tbsps. full-fat sour cream
3/4 cup lukewarm water
butter

Pierogi Topping:

1 lbs. bacon, chopped
1 large yellow onion, chopped
sour cream (optional)

Instructions

Pierogi Filling: (Make the day before, it needs to chill overnight.)

Peel and quarter potatoes and bring to a boil in a large pot. While potatoes are cooking, grate cheese and sauté onion. When the potatoes can be easily pierced with a fork, drain and quickly return to the pot over the heat to remove any remaining water. Begin mashing with a potato masher, adding sautéed onion and cheese. Incorporate well and mash the potato mixture down into a hard-pack in a large bowl until flattened on the top. Let cool and place in the refrigerator overnight.
6 lbs. russet potatoes, peeled and quartered, 1 large yellow onion, chopped, 3/4 cup extra sharp cheddar cheese (grate yourself, do not substitute)

Pierogi Dough:

In a medium sized bowl, measure unbleached, all-purpose flour using the scoop and sweep method and sprinkle table salt on top. Make a well adding egg sour cream.
2-1/2 cups unbleached, all-purpose flour, 1 tsp. table salt, 1 large egg, 3 tbsps. full-fat sour cream
With two knives, incorporate the egg and sour cream into the flour. Slowly add in approximately lukewarm water. (Add only a small amount at a time as you continue to cut the egg into the flour.) (My Mom is very particular and meticulous about this step. She goes slowly and makes sure every bit of flour is incorporated with the wet ingredients, so take your time here.) Once all the ingredients have been mixed, the dough will not be very smooth and possibly quite sticky. Use your hands to bring it together into a ball. Let the dough stand covered with an inverted bowl for approximately 1/2 hour before using. (Don't skip this, the dough needs to rest.)
3/4 cup lukewarm water
Once you have made all your dough batches take either all of a dough ball, or a portion of the dough, and roll it out until it is 1/16" thick. (Using flour will help you keep the dough from sticking to the rolling pin and rolling surface. Your available work surface will obviously dictate how much you can roll out at any one time. Thickness of the dough is very important for good pierogi.) Cut out circles as close to the dough edge as possible and place them on a clean dish towel, placing them flat, just as you cut them out of the dough. In other words, do not flip them over. Keep the circles covered with a dish towel as they dry out easily. (Leftover dough scraps after cutter can be put together into a ball and placed under a bowl to use at the end.)
Remove only some of the filling from the large bowl in the refrigerator so that you can keep it cold. Place about 2 Tablespoons of filling into the dough circle. Do this by picking up each circle and flipping it over into your hand. The edge on this side is better to seal. Place filling inside. (The dough stretches well as you press the filling in with a spoon.) Add more filling if necessary. Bring the dough together and crimp the edges with your fingers. (Be aware that if you have any filling on your fingers or on the edges of the dough, where you are trying to seal the edges, the dough will not close.) Also, be mindful not to make any small holes in the dough or leave any edges unsealed as they will come apart during cooking.
Bring a large pot of water to a boil. Once water is boiling, place twelve pierogi at a time in the water. When they float to the surface, give them about one more minute and remove them from the water using a slotted spoon so the water can drain off. (It is common to lose a few at this point that have not been sealed properly (early snacks)). If it is happening a lot, reseal your other pierogi before dropping them into the water.
Take them directly from the water and place them into a frying pan with a gob of melted butter over low heat. (Here you are basically just coating them well with butter so they do not stick to each other. (At this point you can cool them and freeze them in Ziploc bags if you like.)
butter
If you are going to serve them, I like to line them up like soldiers in a 9 x 13 pan and keep them warm in a 200 degree F. oven (covered).

Pierogi Topping:

In a large frying pan, fry bacon until crispy, remove, leaving some of the fat to sauté onion. When the onion is done, add the crispy bacon back to the pan and mix together.
1 lbs. bacon, chopped, 1 large yellow onion, chopped
Sprinkle the bacon-onion mixture over your pierogi and serve warm.
If you need to rewarm them the next day, place a dozen at a time in a large frying pan over low heat and cover. You are basically steaming them, but it's okay to make them a little crispy too. Serve with sour cream if you like.
sour cream (optional)

Notes

Recipe Tip:

Make sure to read through the whole recipe first! I suggest printing this recipe and reading each step, looking at the pictures and the steps under it while making. The post itself has more suggestions so it's worthwhile to read and understand before making.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pierogi appeared first on Noble Pig.

Smashed Potatoes with Goat Cheese and Chives

Cathy Pollak — Sat, 16 May 2009 08:55:00 +0000

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.

The post Smashed Potatoes with Goat Cheese and Chives appeared first on Noble Pig.