Fredericksburg Farms : Herb and Cheese Smashed Potatoes

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Now there’s a pretty iron-clad custom in Texas that you can’t serve a Chicken Fried Steak without mashed potatoes. That way you can literally cover just about everything on the plate with that good cream gravy! But we like to serve mashed potatoes with upscale meats and fish also, so we created this “fancified” version, which we season with our Fredericksburg Farms Lone Star Roasted Garlic and Chive Dip and stir in a little locally-produced goat cheese. Pile some on the plate next to your grilled ribeye! We like to leave the skins on the little new potatoes. The skin is actually good for you and adds a nice texture.

Ingredients

To Serve 4 to 6.

1-1/2 pounds small red new potatoes, unpeeled and quartered
2 tablespoons unsalted butter
1 small onion, cut into tiny dice
4 ounces mild, soft unseasoned goat cheese
2 tablespoons Fredericksburg Farms Lone Star Roasted Garlic and Chive Dip mix
Sea salt or kosher salt to taste

Instructions

Place potatoes in a heavy-bottomed 3-quart saucepan. Add cold water to cover. Bring to a full, rolling boil over medium-high heat and cook for 20 minutes, or until potatoes are very soft.

While potatoes are cooking, melt butter in a heavy-bottomed 8-inch skillet over medium heat. Add onion and sauté, stirring often, until wilted and transparent, about 5 minutes. Remove from heat and set aside.

Drain potatoes in a colander and transfer to a medium-sized bowl, Add the sautéed onions and any residual butter in the skillet, the goat cheese, Lone Star Roasted Garlic and Chive Dip mix, and salt to taste. Smash the potatoes with a potato masher, incorporating the other ingredients. Leave the potatoes slightly lumpy. Serve hot.

Lone Star Roasted Garlic and Chive Dip
$2.95