As a kid, meatloaf made a regular appearance on our menu and mashed potatoes were always served with it. To this day, I love a big forkful of meatloaf and potatoes together - it's the ultimate meat and potatoes meal! So of course when I made the Tex Mex Meatloaf I shared a couple of days ago, I had to do something more special than "just" mashed potatoes!
These potatoes are so easy - and a great upgrade from your basic mashed potatoes. And because you're just a goat cheese log and canned green chiles, it's hardly more work than the traditional kind.
While they were perfect alongside the Tex Mex Meatloaf, they'd also work with a variety of other dishes that you want to punch up with more flavor. Like, when you're serving a basic roast chicken!
Green Chile-Goat Cheese Smashed Potatoes
1.5 pounds red potatoes, cut into 3 inch pieces
3 tablespoons butter
3 tablespoons heavy cream
4 ounce log of goat cheese
1/2 of a 4.5 ounce can of chopped green chiles
salt and pepper
Put your chopped potatoes and a pinch of salt in a large pot. Add enough water to cover the potatoes by 4 inches, put the lid on, and bring to a boil. Once boiling, reduce heat to low and let cook for 10 minutes. After 10 minutes, check to see if a fork goes through them easily. If so, remove from the heat and drain. (if not, give it another minute or two)
Return the drained potatoes to your hot pot and add the butter. Using a hand potato masher or wooden spoon, mash up the potatoes - you're not going for a smooth consistency, just chunky and smashed. Add the cream and continue mashing if need be. Once it's the consistency you prefer, gently fold in the goat cheese and green chiles until completely incorporated. Add salt and pepper to taste.
Source: Cowgirl Chef by Ellise Pierce