-3 pounds peeled baking potatoes, cut into 1-inch pieces
-1 ¼ tsp salt, divided
-2 Tbsp butter
-3/4 cup (6 ounces) goat cheese
-1/4 tsp freshly ground black pepper
-1 cup 2% reduced-fat milk
-3 Tbsp finely chopped fresh chives
Place potatoes in a saucepan, and cover with cold water to 2 inches above potatoes. Add ¼ tsp salt and bring to a boil. Reduce heat and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat. Add remaining 1 tsp salt and butter to pan. Mash potatoes with a potato masher to desired consistency.
Add cheese and pepper to potato mixture and stir until cheese melts. Stir in milk. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat and stir in chives.
Parmesan and Black Pepper Smashed Potatoes: Prepare the recipe through step 1. Substitute 1 ½ cups (6 ounces) freshly grated Parmigiano-Reggiano cheese for goat cheese. Increase to ¾ tsp freshly ground black pepper and 1 ½ cups 2% reduced-fat milk. Omit chives. Stir in ¼ cup chopped fresh flat-leaf parsley.
Per serving (2/3 cup): Calories 155, Fat 5.4 g (Saturated 3.5 g), Cholesterol 13 mg, Sodium 283 mg, Carbohydrate 21.7 g, Fiber 1.5 g, Protein 5.8 g
Yield: 12 Servings
Source: Dean Health Holiday Holdout