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Goat Cheese Mashed Potatoes Recipe

  • Ingredients: 21
  • Serves: 6

Goat cheese mashed potatoes with soft fresh goat cheese , crumbled.

Ingredients

For tomato sauce:

For vegetables:

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat.

    For this step you will need

  2. Step 2 Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended.

    For this step you will need

  3. Step 3 Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.

Nutrition information

Calories 365 Carbohydrates 45 g (15%)
Fat 17 g (26%) Protein 10 g (20%)
Saturated Fat 11 g (54%) Sodium 101 mg (4%)
Polyunsaturated Fat 1 g Fiber 3 g (13%)
Monounsaturated Fat 4 g Cholesterol 43 mg (14%)
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Goat Cheese Mashed Potatoes Recipe

  • Ingredients: 21
  • Serves: 2

Goat cheese mashed potatoes with small red potatoes, soft mild goat cheese, unsalted butter, fresh lemon juice, or to taste, chopped fresh thyme leaves.

Ingredients

  • 3/4 lb. small red potatoes
  • 2 1/2 oz. soft mild goat cheese
  • 1 tbsp. unsalted butter
  • 1/4 tsp. fresh lemon juice, or to taste
  • 1/3 tsp. chopped fresh thyme leaves

For fish:

For salad:

  • 1 5-ounce package mixed baby greens
  • 3 pink grapefruits, peel and pith cut away, segments cut from between membranes
  • 2 large mangoes, peeled, pitted, thinly sliced
  • 1 avocado, peeled, pitted, thinly sliced

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes.
  2. Step 2 Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 265 Carbohydrates 27 g (9%)
Fat 13 g (21%) Protein 10 g (20%)
Saturated Fat 9 g (44%) Sodium 162 mg (7%)
Polyunsaturated Fat 0 g Fiber 3 g (12%)
Monounsaturated Fat 3 g Cholesterol 32 mg (11%)
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