Light Mashed Potatoes with Kale & Goat Cheese
This rustic, but light mashed potato recipe elevates Creamer potatoes with caramelized shallots, fresh kale and tangy goat cheese.
Servings: 6 Servings
Calories: 147kcal
Ingredients
- 1 1 ½ pounds. package Baby Boomer Creamer potatoes, halved
- 1 tablespoon unsalted butter cut into pieces
- ¼ cup + 2 tablespoon skim milk
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon olive oil
- 1 large shallot minced
- 3 cups packed chopped kale
- 2 tablespoons water
- 1 ounces crumbled chevre goat cheese
Instructions
- Place the Creamer potatoes in a large saucepan and cover with cold water, 1 inch above the potatoes. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, then return to the saucepan.
- Mash the potatoes with a potato masher, then stir in the butter and milk until combined and the butter is melted. Season with salt and pepper.
- Heat the olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are tender and golden brown, 2 to 3 minutes.
- Stir in the kale and water, and cook until the kale is just wilted, about 2 minutes.
- Stir the kale mixture and goat cheese into the mashed potatoes. Set over medium heat and cook, stirring, until the potatoes are heated, 1 to 2 minutes. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 4 SmartPoints), 3 (Points+), 2 (Old Points)
Nutrition
Serving: 0.66Cup | Calories: 147kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 141mg | Potassium: 680mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3485IU | Vitamin C: 62.9mg | Calcium: 89mg | Iron: 1.5mg
