Goat cheese adds a subtle tangy creaminess to mashed potatoes, but you can substitute one package (250 g) cream cheese.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2005
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 373 mg
- Protein 8 g
- Calories 306.0
- Total fat 16 g
- Cholesterol 43 mg
- Saturated fat 10 g
- Total carbohydrate 35 g
%RDI
- Iron 8.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 17.0
- Vitamin C 22.0
