Mashed Potatoes With Goat Cheese And Chives Food

GOAT CHEESE MASHED POTATOES RECIPE

Steps:

• Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook until tender, about 15 minutes.
• Drain potatoes, and return to saucepan. Add goat cheese, cream, butter, salt, and pepper; using a potato masher, mash to combine. Top servings with chives.

(CHIVE) GOAT CHEESE MASHED POTATOES

Steps:

• Peel potatoes and cut in half crosswise.
• In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
• Drain and return to pot; dry over low heat, shaking pan, about 1 minute.
• Press through ricer - you could mash but it will not be as smooth or creamy.
• Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
• Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
• Add chives if using.
• Put into a casserole dish or 13x9 baking dish.
• If making ahead - up to 2 days - cool and refrigerate.
• Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

HERBED GOAT CHEESE MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper.

MASHED POTATOES WITH GOAT CHEESE AND CHIVES

Steps:

• 1. Boil potatoes in salted water until tender when pierced, 20-25 minutes. Drain, return potatoes to pot, and cook over medium heat for about 1 minute to remove excess moisture, stirring constantly.
• 2. Off heat, mash potatoes in the pot with a masher or hand mixer. Stir in cream, cheese, butter, chives, salt and pepper.

CHEDDAR AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

HERB MASHED POTATOES WITH GOAT CHEESE

Steps:

• Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
• Begin other dishes for your menu with the pocket of time you have here.
• Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
• Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

TWICE-BAKED POTATOES WITH GOAT CHEESE AND CHIVES

Steps:

• Preheat oven to 375 degrees. Rub oil over potatoes. Pierce potatoes in several places with a fork. Place directly on oven rack. Bake until tender, about 45 minutes. Transfer to rack and cool for 10 minutes. Using oven mitts, cut off top 1/4 of each potato. Scoop out potato flesh, leaving 1/2" thick shell. Set shells aside. Mash potatoes until smooth. Mix in cheese, then half and half, butter and chives. Season taste with salt and pepper.
• Spoon potato filling into pastry bag with large star tip, or into heavy duty freezer bag with small hole cut in one corner. Squeeze potato filling into each potato shell. Place potatoes on baking sheet.
• Bake potatoes until filing is heat and tops are brown, about 20 minutes.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.

SMASHED POTATOES WITH GOAT CHEESE & CHIVES

Steps:

• 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 potatoes are 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 peper 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.

GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES

Steps:

• In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.