Smashed Potatoes with Goat Cheese and Chives
From Cooking Light
3 pounds peeled baking potatoes, cut into 1 inch pieces
1 ¼ teaspoons salt, divided
2 tablespoons butter
¾ cup (6 ounces) goat cheese
¼ teaspoon freshly ground black pepper
1 cup 2% reduced fat milk
3 tablespoons finely chopped fresh chives
Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add ¼ teaspoon salt; 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 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
Yields: 12 servings