Tangy goat cheese and buttermilk team up in these flavorful mashed potatoes.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

196 calories; protein 7.7g 15% DV; carbohydrates 29.6g 10% DV; exchange other carbs 2; dietary fiber 2.1g 9% DV; sugars 3g; fat 5.9g 9% DV; saturated fat 4g 20% DV; cholesterol 16.2mg 5% DV; vitamin a iu 266.7IU 5% DV; vitamin c 28.9mg 48% DV; folate 2.5mcg 1% DV; calcium 116.1mg 12% DV; iron 1.4mg 8% DV; magnesium 9.5mg 3% DV; potassium 730.5mg 21% DV; sodium 185.6mg 7% DV; thiaminmg 3% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
These were really good and really creamy. I love goat cheese and it gave mashed potatos a nice little kick. Read More
Rating: 4 stars
10/30/2011
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! Read More