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 NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
-Nora Ephron, Screenwriter
I love having herbed oil on hand. Basil oil is a great choice and is especially delicious in this recipe. You can use any herb oil you want to for this recipe – rosemary or thyme oil, for instance, will give these potatoes a lovely herbaceous flavor. (You could, of course, leave the oil out as well.)
The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.
1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe doesn't keep very well.
|1 lb||yukon gold potatoes|
|1 ounce||goat cheese|
|1/3 cup||2% milk|
|2 tsp||basil oil|
|fresh ground black pepper (to taste)|
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them 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, milk, salt and basil oil. Mash potatoes until creamy.
I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.
Add ground black pepper to taste.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 136||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 2g||10%|
|Vitamin A 2%||Vitamin C 37%|
|Calcium 5%||Iron 6%|
|Vitamin K 4 mcg||Potassium 510 mg|
|Magnesium 30 mg|