Recipes - Low-Carb Recipes
Smashed Potatoes with Goat Cheese and Chives
If you want to make the potatoes ahead, chill them and reheat just before serving, adding extra liquid to desired consistency. Stir in the chives just before serving. For a nice presentation, sprinkle additional chives over the top.
Active Time: 00:10 Minutes
Total Time: 00:45
Yield: 12 - servings
RECIPE INGREDIENTS
3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives
DIRECTIONS
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 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.
Parmesan and Black Pepper Smashed Potatoes: Prepare the recipe through step 1. Substitute 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese for goat cheese. Increase to 3/4 teaspoon freshly ground black pepper and 1 1/2 cups 2% reduced-fat milk; omit chives. Stir in 1/4 cup chopped fresh flat-leaf parsley.
CALORIES 181 (32% from fat); FAT 6.5g (sat 4.1g, mono 1.9g, poly 0.2g); PROTEIN 8.9g; CARB 22.6g; FIBER 1.6g; CHOL 18mg; IRON 1.2mg; SODIUM 428mg; CALC 232mg.
Spicy Southwest Smashed Potatoes with White Cheddar: Prepare recipe through step 1. Substitute 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese for goat cheese; omit black pepper, milk, and chives. Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon ancho chile powder. Combine 1/3 cup half-and-half, 5 crushed garlic cloves, and 3 coarsely chopped serrano chiles in a small saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 10 minutes. Strain mixture through a sieve over bowl; discard solids. Stir half-and-half into potato mixture; cook over low heat 30 seconds or until thoroughly heated, stirring frequently. Remove from heat; stir in 1 (8-ounce) container reduced-fat sour cream. Yield: 12 servings (serving size: 2/3 cup).
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