1 Hour 30 Minutes
pounds Yukon Gold potatoes, chopped
ounces goat cheese, softened
cup butter, softened
cup low-sodium chicken broth
cup freshly shredded Parmesan cheese
cup chopped green onions
salt and pepper, if desired
Place potatoes and garlic in Dutch oven with water to cover.
Bring to a boil over high heat; reduce heat to medium-low and simmer 20 minutes or until potatoes are tender.
Drain and mash with potato masher.
Stir in goat cheese, butter, chicken broth, cheese and green onions until smooth.
Season with salt and pepper to taste.
Place in 2-quart baking dish.
Cover and refrigerate until ready to serve.
Heat oven to 350°F.
Let potatoes stand at room temperature 30 minutes.
Bake, covered (in foil) 30 minutes; remove foil and bake 10 minutes more, or until heated through.
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