Total Time
1 Hour 30 Minutes
Serving Size
8 Servings
4
pounds Yukon Gold potatoes, chopped
5
garlic cloves
4
ounces goat cheese, softened
¼
cup butter, softened
1
cup low-sodium chicken broth
½
cup freshly shredded parmesan cheese
¼
cup chopped green onions
salt and pepper, if desired
1
Place potatoes and garlic in Dutch oven with water to cover.
2
Bring to a boil over high heat; reduce heat to medium-low and simmer 20 minutes or until potatoes are tender.
3
Drain and mash with potato masher.
4
Stir in goat cheese, butter, chicken broth, cheese and green onions until smooth.
5
Season with salt and pepper to taste.
6
Place in 2-quart baking dish.
7
Cover and refrigerate until ready to serve.
8
To serve:
9
Heat oven to 350°F.
10
Let potatoes stand at room temperature 30 minutes.
11
Bake, covered (in foil) 30 minutes; remove foil and bake 10 minutes more, or until heated through.
Calories
300
Protein
11g
Carbohydrates
41g
Fiber
3g
Sugars
0g
Fat
9g
Cholesterol
25mg
Sodium
220mg
Saturated Fat
6g