I’m back! Back in Richmond, back in the swing of things. Well, sort of. It’s funny coming back into town and realizing that I’m not going back to my apartment. Instead, I get to live with my wonderful husband! That makes returning home to reality a little easier to bear.
While we were in Charleston we ate tons of delicious food and one of the dishes I couldn’t get out of my head was goat cheese grits. I’d never had grits before so this was a first and I must say they were quite good. I contemplated making my own version but I have absolutely no idea where to start with grits and since I’ve only had them once, I don’t trust myself to think of a recipe that is good enough to share with the internet world. So I decided to dial things back and go into a territory that my midwestern side is already familiar with: mashed potatoes.
When you grow up in the midwest, vegetables means corn and potatoes. (Just to clarify, corn is technically a grain.) Mashed potatoes were a regular at our dinner table and one of my very favorite side dishes. I haven’t made them since moving out of my parents house many years ago. But now, I have no excuse not to make them because this beautiful baby is sitting on my countertop:
Thank you to my wonderful new sister Nicole and her boyfriend David! I literally couldn’t wait to get this thing out of the box.
Now back to those potatoes… here’s the very easy recipe for last night’s dish:
- 3 large russet potatoes
- 2 sprigs of fresh rosemary
- ¼ tsp garlic powder
- 4 oz soft goat cheese
- ½ cup milk
- Salt to taste
- Peel and slice the potatoes into chunks. Place them into a large pot of water and bring it to a boil.
- Boil until the potatoes are soft.
- Drain and add into a large mixing bowl. Add in the garlic powder and milk. (I used 2% because that's what we had in the fridge.)
- Wash and chop the rosemary into small pieces. Add to the potatoes.
- While mixing the potatoes with a hand mixer or stand up mixer, add in the goat cheese until well combined. Salt to taste.
We had our potatoes with kale salad. Probably not the usual pairing for mashed potatoes but I couldn’t stop my kale craving. We had plenty of leftovers to bring to work with us tomorrow, so this recipe could certainly serve 4. The goat cheese isn’t very strong in this recipe but it adds creaminess without lots of butter. You could certainly add more goat cheese if you wanted to bring out the flavor even more. I’m not going to pretend these are healthy but they’re a little healthier than the kind using butter. Small victory?