Herb Mashed Potatoes with Goat Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 633
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 55
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 29
- Cholesterol
- 69
- Sodium
- 1127
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
3 large all-purpose potatoes, peeled and cut into chunks
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons cold butter, cut into pieces
1 shallot, chopped
10 blades chives, chopped or snipped, 3 tablespoons
3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons
Freshly ground black pepper
1 cup good quality chicken stock, available on soup aisle
4 ounces, 1 small log, herb, peppercorn or plain goat cheese
Directions
- Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
- Begin other dishes for your menu with the pocket of time you have here.
- Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
- Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.