4 Serves
65 Mins
Place the peeled and cut potatoes in a large saucepan and cover with cold water by at least half an inch. Add a pinch of salt, bring to a simmer, and cook for 20 to 25 minutes until tender.
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Vitamin E
0 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
287 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
329 mg / 1,250 mgPotassium
1320 mg / 4,700 mgSodium
235 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
While the potatoes simmer, combine the milk, butter, minced garlic, and Chavrie goat cheese in a small saucepan over low heat. Stir continuously until the butter and cheese have melted into a smooth, warm mixture.
Drain the cooked potatoes thoroughly. Using an electric mixer, beat the warm potatoes for 2 minutes until they begin to break down.
Fold the prepared goat cheese mixture, chopped green onions, and salt and pepper into the potatoes. Continue mixing for 1 to 2 minutes until the texture is light, fluffy, and smooth.
Transfer the potato mixture into a 9-inch baking dish and bake in a preheated oven at 175°C for 20 to 25 minutes, or until the top is golden brown.
25
g95
g20
g
Yemeni
