Goat Cheese Mashed Potatoes
Adapted from Epicurious. These potatoes are very flavorful, and I like to serve them with Pan-Seared Chicken or Rack of Lamb. I love making this style of potatoes earlier in the day or the day before. It makes the meal so much easier.
Ingredients
- 3 lb potatoes after peeled, 2.5 lb
- Potatoes weighed on scale after cooked (1127 grams) 202 CHO
- 1 cup whole milk 12 CHO
- ½ cup (60 gr) onion 5 CHO
- ¼ cup butter 0 CHO
- 7.5 oz (210 gr) soft goat cheese 14 CHO
- ½ tsp. salt
TOTAL CHO 233 CHO
- TOTAL WEIGHT 1575 GRAMS
- 225 CHO DIVIDED BY 1575 GRAMS = .148 CHO/GRAM
- 1 TBSP = 15 GRAMS .148 CHO x 15 GRAMS 2.22 CHO/TBSP
- ¼ CUP = 4 TBSP 2.22 CHO x 4 8.88 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Cook potatoes in salted water until tender.
- Meanwhile bring milk, onion and butter to a gentle boil in a small saucepan over medium heat. Reduce heat and very gently simmer for 1 minute. Remove from heat and let rest while potatoes cook.
- Drain and mash potatoes with a potato ricer. Crumble goat cheese over potatoes then add milk mixture and ½ tsp. salt. Stir to incorporate and garnish with fresh herbs and/or roasted peppers. Can be made ahead and store covered in the refrigerator, before re- heating.
