Monday, November 21, 2011
Tangy Red Mashed Potatoes
Mashed potatoes are one of my all time favorite side dishes and occasionally main dishes. I had purchased some beautiful red potatoes at the produce market the other day and knew just what I wanted to do with them. Mashed potatoes of course! Only these are not your ordinary mashers. I decided to add a little goat cheese and sour cream for some extra flavor.
If you are vegan or lactose intolerant you can most definitly substitute the dairy for non-dairy sour cream and even a little vegan butter if you prefer. They won't have quite the same flavor, but they'll still be pretty tasty. Also if you have a big crowd coming over, this recipe can easily be doubled or tripled.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
6 cups red potatoes (about 7 medium) - peeled if desired and cut into cubes
4 cloves garlic - peeled
2/3 cup sour cream - plus more as needed
4 ounces goat cheese - crumbled
3 tbs milk - plus more as needed
1/8 tsp ground white pepper
2 tsp salt - plus more to taste
2 tbs chives - chopped
Fill a 5 quart pot 2/3rds full with water add 2 tsp salt. Bring to boil and gently add in potatoes. Loosely cover and cook about 20 minutes or until fork tender. Drain water. Keep potatoes in pot and goat cheese and sour cream. Cover and let sit for about two minutes to help the cheese melt. Remove lid add remaining ingredients and mash until reaches desired consistency adding more milk or sour cream as needed and salt to taste.
Transfer to a serving bowl and enjoy.