Take your favorite Thanksgiving side and give it a healthy makeover! I shared my secret recipe on Mass Appeal.
Mashed Potatoes with Goat Cheese
2 pounds Yukon Gold Potatoes, chopped (peeled or unpeeled)
2 tbs. Unsalted Butter
2 cups Vegetable Stock
7 to 8 oz. Goat Cheese, room temperature
½ tsp. Onion Powder
¼ to ½ cup Milk
Salt and Pepper to taste
2 tbs. Chives, chopped
Put potatoes in a large saucepan, add enough cold water and 1 cup vegetable stock. Season with salt and bring to simmer; cook uncovered until the potatoes are fork tender. Drain potatoes and add back to the pot. Add the butter, the rest of the vegetable stock, onion powder and milk, mask to desired consistency. Stir in goat cheese, chives, salt and pepper. (Save some chives to sprinkle on top.)
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