Smashed Potatoes with Goat Cheese and Chives

Ingredients

• 3 pounds baking potatoes peeled cut into 1-inch pieces
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 3 tablespoons chives fresh finely chopped
• 6 ounces goat cheese 
• 1 cup milk 2% reduced-fat
• 1.3 teaspoons salt divided

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• potato masher

Directions

1. Place potatoes in a saucepan, and cover with cold water to 2 inches above.
2. Add 1/4 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.
3. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently.
4. Remove from heat; stir in chives.
5. Parmesan and Black Pepper Smashed Potatoes: Prepare the recipe through step Substitute 1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese for goat cheese. Increase to 3/4 teaspoon freshly ground black pepper and 1 1/2 cups 2% reduced-fat milk; omit chives. Stir in 1/4 cup chopped fresh flat-leaf parsley.
6. CALORIES 181 (32% from fat); FAT 5g (sat 1g, mono 9g, poly 2g); PROTEIN 9g; CARB 6g; FIBER 6g; CHOL 18mg; IRON 2mg; SODIUM 428mg; CALC 232mg.
7. Spicy Southwest Smashed Potatoes with White Cheddar: Prepare recipe through step Substitute 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese for goat cheese; omit black pepper, milk, and chives. Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon ancho chile powder.
8. Combine 1/3 cup half-and-half, 5 crushed garlic cloves, and 3 coarsely chopped serrano chiles in a small saucepan; cook over medium-high heat to 180 or until tiny bubbles form around edge (do not boil).
9. Remove from heat; let stand 10 minutes. Strain mixture through a sieve over bowl; discard solids. Stir half-and-half into potato mixture; cook over low heat 30 seconds or until thoroughly heated, stirring frequently.
10. Remove from heat; stir in 1 (8-ounce) container reduced-fat sour cream.