I needed to use up the end of the goat cheese and I found this recipe in my stack of ‘to try’ recipes. I have to say, these were pretty darn tasty!! I only made half the original (Cooking Light) recipe and accidentally used too much butter (ha, like this is really a problem?!) and a little too much milk, but they were great!!
Yield: 4 servings (serving size: about 3/4 cup)
Source: Adapted from Cooking Light Magazine
1.5 pounds baking potatoes, cut into 1-inch pieces (peel them if your heart desires! I’m too lazy!)
3/4 teaspoons salt, divided
2 tablespoons butter
3 ounces goat cheese
1/4 teaspoon freshly ground black pepper
3/4 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives
1. Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1/2 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.