Baby Potatoes With Creamy Goat Cheese And Fine Herbs Recipes

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GOAT CHEESE MASHED POTATOES RECIPE



Goat Cheese Mashed Potatoes Recipe image

The Southern Living Test Kitchen has made a lot of mashed potato recipes during its 50 years, and we have to say that this is one of our best mashed potatoes yet. Our typical mashed potato recipes call for milk and butter, but these mashed potatoes are truly over the top with the addition of goat cheese, heavy cream, and chopped fresh chives. Two cups of tangy goat cheese balances out the natural sweetness of the cream and potatoes while also adding more body and texture to the mashed potato dish. We call for plain goat cheese, but for something a little different, you can substitute a flavored goat cheese such as garlic and herb, or even sun-dried tomato. Instead of topping the mashed potatoes with chives-a classic combination-you can substitute parsley, rosemary, or thyme. Our recipe calls for the soft, cooked potatoes to be mashed with a potato masher, but if you light your potatoes extra light and fluffy, you can also use a ricer. Best of all, this easy mashed potato recipe doesn't require any additional time or effort to prepare-in two simple steps you'll have a big bowl of creamy, comforting mashed potato goodness.

Provided by Lisa Cericola

Categories     Side Dishes

Time 30m

Yield Serves 8 to 10 (serving size: 1 cup)

Number Of Ingredients 7

4 pounds russet potatoes, peeled and cubed
8 ounces goat cheese (about 2 cups)
1 cup heavy cream
1/2 cup (8 oz.) salted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh chives

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.

BABY POTATOES WITH CREAMY GOAT CHEESE AND FINE HERBS



Baby Potatoes with Creamy Goat Cheese and Fine Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 cup dry white vermouth
3 cups water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1 (1 by 2-inch) piece of lemon zest
1 tablespoon kosher salt
6 small red-skinned potatoes (about 8 ounces)
1 teaspoon extra-virgin olive oil
3 ounces fresh soft goat cheese, at room temperature
2 tablespoons creme fraiche or sour cream
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh tarragon
2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish
2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.
  • Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes.
  • Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.
  • Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
  • Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.
  • Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish. Serve.

BABY POTATOES WITH CREAMY GOAT CHEESE AND FINE HERBS



Baby Potatoes With Creamy Goat Cheese and Fine Herbs image

Make and share this Baby Potatoes With Creamy Goat Cheese and Fine Herbs recipe from Food.com.

Provided by WeBees

Categories     Potato

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 cup dry white vermouth
3 cups water
4 sprigs fresh parsley
3 sprigs fresh tarragon
2 inches piece lemon zest
1 tablespoon salt
6 small red potatoes
1 teaspoon extra virgin olive oil
3 ounces fresh soft fresh goat cheese, at room temperature
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 teaspoon minced fresh parsley
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives, plus 12 1-inch pieces (to garnish)
2 teaspoons minced fresh chervil or 2 teaspoons dill

Steps:

  • Preheat oven to 425.
  • In a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt. Set aside.
  • Cut potatoes in half horizontally. Slice a small portion of the rounds off, so potatoes stand alone. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute Set aside to cool in the liquid for 5 minute.
  • Drain potatoes, reserving 2 tsp of the cooking liquid. Discared the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
  • Toss the potatoes in the oil in a small bowl and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
  • Meanwhile, make the filling: In a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid. Fold in the minced herbs, season with pepper to taste.
  • Remove the potatoes form the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mix into each potato. Set the potatoes on a platter an top with the chive segments to garnish.

Nutrition Facts : Calories 279.7, Fat 8.8, SaturatedFat 5.1, Cholesterol 20.1, Sodium 1845.4, Carbohydrate 41.5, Fiber 4.5, Sugar 2.8, Protein 9.2

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