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10 potatoes
1 tbsp salt
6 scallions, or green onions
1/4 cup butter
1/4 cup milk
1/2 cup sour cream
125 g creamy goat cheese, about 1/2 cup
Bring a large pot of water to a boil. Peel potatoes and slice in half. Add potatoes and salt to boiling water. Partially cover and boil gently until very tender, about 25 minutes. Meanwhile, thinly slice scallions.
Drain tender potatoes and turn into a large bowl. Using a potato masher, immediately mash potatoes until no lumps remain.
Heat butter and milk in a measuring cup in microwave on high for 45 seconds or until warm. Drizzle over potatoes. Add sour cream. Crumble chèvre over top. Stir with a wooden spoon or use an electric mixer on low to evenly distribute. Stir in scallions. Serve right away or heap in a warm serving dish and cover with foil to keep warm.
Calories 258, Protein 5.8g, Carbohydrates 34.7g, Fat 11.2g, Fibre 2.6g, Sodium 304mg.
Distinctive goat cheese gives sophisticated richness and creaminess to this ultimate comfort food.