Sunday, May 15, 2005

Smashed Potatoes with Goat Cheese and Chives

Smashed Potatoes with Goat Cheese and Chives (Adapted from CL)

1 1/2 pounds Yukon gold potatoes, sliced into 1" chunks
1 1/2 tablespoons butter, softened
3 ounces goat cheese
fresh ground black pepper
1/2 cup half-and-half
1 1/2 tablespoons finely chopped fresh chives

In a large saucepan - add enough water to cover by 2" and season with salt. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain potatoes - place potatoes back into the saucepan and return over low heat. Gently stir potatoes, allowing any excess liquid to evaporate away. Add butter to potatoes and season with salt and fresh ground black pepper - mash with a potato masher to desired consistency.

Add cheese to the potato mixture and stir until melted and combined - add milk and continue to cook, stirring over low heat, until thoroughly heated through. Remove from the heat and stir in chives.

Makes about 4 to 6 servings.

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