It’s coming up on the “potato” holidays; you know, you’ve got to have mashed potatoes on Thanksgiving and Christmas. So let’s not serve the same old boring boxed mash potatoes. Let’s be thankful for flavor. The three G’s are goat cheese for the tart creaminess, green onion for a little bite, and garlic because we don’t want vampires. With some simple salt and pepper, the mashed potatoes are now at “Special Guest Star” level at the table. Now, I used skin on baby potatoes because of nutrition and texture, but if you want to peel and cut, go right ahead. I hope you like it.
1 pound baby potatoes
1/2 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
2 ounces sour cream
1 teaspoon OldBay seasoning
4 ounces goat cheese
3 cloves garlic, minced
2 tablespoons chopped green onions
In a 4 quart sauce pan, add 2 quarts water and potatoes.
Bring to a boil on medium high heat and cook until fork tender.
Drain water and add butter, garlic, Old Bay, salt, and pepper and beat for 3 minutes.
Add sour cream and milk; beat for 2 minutes.
Add goat cheese and green onions.