Yogurt Mashed Potatoes With Chipotle Peppers, Goat Cheese and Caramelized Shallots
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 37
- Sodium
- 451
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
Ingredients
2 pounds whole russet or Yukon gold potatoes
Kosher salt
1 stick softened butter or 1/2 cup extra-virgin olive oil
1 1/2 cups plain yogurt
Freshly ground pepper
1 to 2 tablespoons chopped chipotle peppers in adobo sauce
1 cup goat cheese, crumbled
6 shallots, caramelized in olive oil
Directions
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Stir the chipotle peppers. Fold in the goat cheese. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots.