I know. You had a weekend full of carb-eating, face-stuffing fun and the last thing you want to see here is mashed potatoes. I should be posting a nice salad or something low in fat, calories, carbs, sugar blah blah blah.Well, instead, you’re getting mashed potatoes. And it’s not to remind you of your holiday sins, no not at all, nothing like that. It’s to remind you that the holiday season has only just begun and we have, in fact, several weeks remaining ahead of us of that include big dinners, carbs, sugar, calories and yes, mashed potatoes.
And you know what I say to that, right?
Everything in moderation.
Well, regardless. Homemade mashed potatoes are just about the easiest thing you can make from scratch regardless of your cooking talents. The directions pretty much go: boil potatoes. Mash potatoes. Add milk or cream, chives and chevre. Eat potatoes. Repeat the last step, if desired.
- 2 lbs Yukon gold potatoes, peeled and quartered lengthwise
- ½ cup whole milk (or heavy cream, if you feel adventurous)
- 4 ounces goat cheese (chèvre)
- 2 tablespoons chives
- ½ teaspoon salt
- Pepper to taste
- Place potatoes into a saucepan. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until potatoes are fork tender. Drain water from potatoes and return them to the hot saucepan.
- Over very low heat, add milk or cream and chevre and use a potato masher to mix everything together. mash potatoes with milk or cream and cheese. Add chives and use a strong spoon to combine. Add salt and pepper, to taste, if desired.