We just got back from such a fun, impromptu trip to Lexington with Drew. Life around here has been a little hectic with work and our house being on the market, looking for a house, keeping our house clean, etcetera, etcetera…….so, I kind of jumped at the opportunity for Hunter Bear and me to tag along with Drew while he worked. I will tell you more about our Kentucky adventures later,but for now let’s talk about these mashed potatoes. While we were gone we had quite a turn of events in our real estate reality, but I’m going to withhold that info for just a bit longer because like a lucky pair of socks, I am a bit superstitious and don’t want to put it out in the universe just yet, but I did take some time yesterday afternoon painting furniture in preparation for our possible upcoming move and possible new house. The weather was gorgeous and with the days being longer, I completely lost track of time and all of the sudden it was after 6 and I hadn’t put one thought to dinner or what food I even had on hand. Since I was already in my creative zone, I just sorted through the pantry and fridge and luckily the asparagus was still in good shape, so that was dish #1 and I had a bag of Yukon gold potatoes and basil in my kitchen window garden that had to be used. What to do? What to do? Peel the potatoes, boil them, grab the goat cheese add some basil and do the potato mash. I added a few more ingredients for flavor and viola!! dish #2. I am completely fine with a meatless meal every now and then, but two hungry boys just don’t agree. DILEMMA #1……no meat in the fridge (except for the chicken I thawed out before we left that I’m certain would put us 6 feet under.) SOLUTION – HOT DOG SANDWICHES……Personally I wouldn’t touch a hot dog with a 10 foot pole, but my boys LOVE them, so color me happy dinner is served!! My favorite part, though, was dish #2, so for that I am happy to share that with you!!
Fresh basil and creamy goat cheese are perfect for mashed potatoes!
- 1 1/2 pounds Yukon Gold Potatoes, peeled and quartered
- 1/2 teaspoon salt
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh chives, chopped
- 3 cloves garlic, minced
- 2 tablespoons Smart Balance
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- Additional salt & pepper to taste
- After peeling and quartering potatoes, bring a large pot of salted water to a boil. Add potatoes and boil until fork tender about 10-12 minutes.
- In a bowl combine basil, chives, goat cheese, butter, salt, white pepper and Parmesan cheese. Drain and rinse potatoes. Return to pot and mash using a potato masher. Stir in goat cheese mixture to combine. Season more to taste if desired with salt & pepper.