Looking for a way to spruce up your traditional spuds recipe? Why not make them purple?! They’re unexpected and packed with a wonderful, creamy flavor with the goat cheese. Plus, they’re just fun!
- 3 Pounds Peeled Purple Baking Potatoes
- 3/4 Cup Goat Cheese, crumbled
- 1 Cup Reduced Fat Milk
- 3 Sprigs Thyme
- 1 1/4 Teaspoon Salt
- 2 Tablespoons Butter
- 1/4 Teaspoon Ground Black Pepper
Cut the potatoes into 1-inch pieces and place into a pot of water. Add 1/4 teaspoon salt and bring the water to a boil. Continue to boil until tender, about 15 minutes. Drain the water and return the pot with the potatoes over the low heat. Add the remaining salt, pepper and butter. Mash the potatoes with a potato masher until at the desired consistency. Next, add the cheese and stir in until melted. Stir in the milk and thyme and continue to heat. Serve warm. Happy Thanksgiving!