| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
Ingredients
- 2 pounds whole russet or Yukon gold potatoes
- Kosher salt
- 1 stick softened butter or 1/2 cup extra-virgin olive oil
- 1 1/2 cups plain yogurt
- Freshly ground pepper
- 1 to 2 tablespoons chopped chipotle peppers in adobo sauce
- 1 cup goat cheese, crumbled
- 6 shallots, caramelized in olive oil
Instructions
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the yogurt, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Stir the chipotle peppers. Fold in the goat cheese. Spoon the mashed potatoes into a serving dish and sprinkle with the caramelized shallots.
Reviews
Love the flavor in this recipe! I used plain Greek yogurt instead though and it was an absolute hit with no leftovers lol
Sooo tasty!
Made this for Christmas dinner yesterday and it turned out very tasty! I got my mom to eat goat cheese for the first time but she still doesn’t know, lol! Next time I will use 1 tablespoon of the chipotle peppers since using 2 made it a bit too spicy. Other than that, it was a hit!