Nutrition per serving may change if servings are adjusted.
2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks
6 cloves garlic, peeled
Salt, to taste
2 teaspoons butter
1 cup buttermilk
3 ounces goat cheese, cut into small pieces
Freshly ground white or black pepper, to taste
Preparation
Active
Ready In
Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.
Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)
When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.
Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Stir in the goat cheese, season with salt and pepper and serve.
These were really good and really creamy. I love goat cheese and it gave mashed potatos a nice little kick.
September 28, 2009
By: EatingWell User
Made this for dinner last night. It was delicious! So much so that the whole table thought it was made with "loads of cream!" I was thrilled to tell them it was far from it!