This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"How can a society that exists on instant mashed potatoes, packaged cake mixes, frozen dinners, and instant cameras teach patience to its young?" -Paul Sweeney
These mashed potatoes are a perfect side dish for almost any main course. The best part is that they are lower in sodium because the goat cheese is salted but the tangy and umami flavor of the cheese really helps balance the flavor.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftover mashed potatoes are great.
|1 lb||red potatoes|
|2 ounces||semi-soft goat cheese|
|1/4 cup||reduced-fat buttermilk|
|1 large||green onion (green half only, thinly sliced)|
|fresh ground black pepper (to taste)|
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch.
Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Add goat cheese, buttermilk, salt and green onions.
Mash potatoes until creamy. I like to leave some chunks.
If you like them smooth, be careful because over mashing will result in pasty potatoes. Add fresh ground black pepper to taste.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 122||Calories from Fat 42|
|% Daily Value|
|Total Fat 4g||8%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 15g||6%|
|Dietary Fiber 1g||6%|
|Vitamin A 5%||Vitamin C 13%|
|Calcium 6%||Iron 5%|
|Vitamin K 8 mcg||Potassium 446 mg|
|Magnesium 26 mg|