Smashed Potatoes with Goat Cheese and Chives
(Side Dish)

INGREDIENTS

3  pounds  peeled baking potatoes, cut into 1-inch pieces
1 1/4  teaspoons  salt, divided
2  tablespoons  butter
3/4  cup  (6 ounces) goat cheese
1/4  teaspoon  freshly ground black pepper
1  cup  2% reduced-fat milk
3  tablespoons  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; Carbohydrate 22.6g; Fiber 1.6g; Cholesterol 18mg; Iron 1.2mg; Sodium 428mg; Calcium 232mg.

SERVINGS: 12 servings (serving size: about 2/3 cup)

If you want to make the potatoes ahead, chill them and reheat just before serving, adding extra liquid to desired consistency. Stir in the chives just before serving. For a nice presentation, sprinkle additional chives over the top.

Recipe from Cooking Light, November, 2008.