Chive Goat Cheese Mashed Potatoes
Goat cheese adds a subtle tangy creaminess to mashed potatoes, but you can substitute one package (250 g) cream cheese.
Servings: 12
Ingredients:
Photo: Chive Goat Cheese Mashed Potatoes
| Nutritional Info | |
| Per serving: about | - |
| cal | 306 |
| pro | 8 g |
| total fat | 16 g |
| sat. fat | 10 g |
| carb | 35 g |
| fibre | 2 g |
| chol | 43 mg |
| sodium | 373 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 8% |
| vit A | 17% |
| vit C | 22% |
| folate | 10% |
-
10 baking potatoes (about 6 lb/2.7 kg), peeled and halved crosswise
6 cloves garlic
1 cup (250 mL) sour cream 250 mL
1 log (10 oz/300 g) soft goat cheese
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) finely chopped fresh chives
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
Preparation:
In large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25 to 30 minutes. Drain and return to pot; dry over low heat, shaking pan, about 1 minute. Press through ricer or mash until smooth. Add sour cream, goat cheese and butter; stir until butter is melted. Stir in chives, salt and pepper.
Scrape into 13- x 9-inch (3 L) glass baking dish or casserole dish; smooth top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days; bake for 10 to 15 minutes longer.)
Cover and bake in 400°F (200°C) oven until hot and light golden, about 30 minutes, or microwave at high for 10 to 12 minutes.
Source
Canadian Living Magazine: December 2005
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