Rating: 4 stars
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Tangy goat cheese and buttermilk team up in these flavorful mashed potatoes.

Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

35 mins


Ingredient Checklist


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.

  • 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; carbohydrates 29.6g; dietary fiber 2.1g; sugars 3g; fat 5.9g; saturated fat 4g; cholesterol 16.2mg; vitamin a iu 266.7IU; vitamin c 28.9mg; folate 2.5mcg; calcium 116.1mg; iron 1.4mg; magnesium 9.5mg; potassium 730.5mg; sodium 185.6mg.

2 starch, 1/2 high fat meat