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Smashed Potatoes with Goat Cheese and Chives Recipe

Smashed Potatoes with Goat Cheese and Chives Recipe

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Smashed Potatoes with Goat Cheese and Chives

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Ingredients

Count

Nutrition

126

Calories

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Ingredients:

Serving

3 lb peeled baking potatoes , cut into 1-inch pieces
1 1/4 tsp salt, divided
2 tbsp butter
3/4 cup (6 oz) goat cheese
1/4 tsp freshly ground black pepper
1 cup 2% reduced-fat milk
3 tbsp finely chopped fresh chives

Directions:

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.
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).
CALORIES 192 (35% from fat); FAT 7.5g (sat 4.8g, mono 1.4g, poly 0.2g); PROTEIN 5.3g; CARB 25.4g; FIBER 2.7g; CHOL 23mg; IRON 1.3mg; SODIUM 287mg; CALC 100mg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.32 Kcal (529 kJ)
Calories from fat	26.75 Kcal
		% Daily Value*
Total Fat	2.97g	5%
Cholesterol	8.58mg	3%
Sodium	270.1mg	11%
Potassium	41.08mg	1%
Total Carbs	21.52g	7%
Sugars	1.07g	4%
Dietary Fiber	2.3g	9%
Protein	3.68g	7%
Vitamin C	0.8mg	1%
Iron	0.1mg	0%
Calcium	83mg	8%

Amount Per 100 g
Calories	90.65 Kcal (380 kJ)
Calories from fat	19.2 Kcal
		% Daily Value*
Total Fat	2.13g	5%
Cholesterol	6.16mg	3%
Sodium	193.82mg	11%
Potassium	29.48mg	1%
Total Carbs	15.45g	7%
Sugars	0.77g	4%
Dietary Fiber	1.65g	9%
Protein	2.64g	7%
Vitamin C	0.6mg	1%
Calcium	59.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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