This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
-Nora Ephron, Screenwriter
I love having herbed oil on hand. Basil oil is a great choice and is especially delicious in this recipe. You can use any herb oil you want to for this recipe – rosemary or thyme oil, for instance, will give these potatoes a lovely herbaceous flavor. (You could, of course, leave the oil out as well.)
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe doesn't keep very well.
|1 lb||yukon gold potatoes|
|1 ounce||goat cheese|
|1/3 cup||2% milk|
|2 tsp||basil oil|
|fresh ground black pepper (to taste)|
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add goat cheese, milk, salt and basil oil. Mash potatoes until creamy.
I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.
Add ground black pepper to taste.
Serving size: about 1 cup
|Calories 136||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 2g||10%|
|Vitamin A 2%||Vitamin C 37%|
|Calcium 5%||Iron 6%|
|Vitamin K 4 mcg||Potassium 510 mg|
|Magnesium 30 mg|