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Nutrition Facts
Serving Size 160 g
(Approx. 12 Servings)
Amount Per Serving
Calories 240 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 570 mg 24%
Total Carbohydrate 22 g 7%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 7 g
Vitamin A 10% Iron 8%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Goat Cheese Mashed Potatoes
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

3 Lb baking potato, peeled and cut into chunks
1 head of garlic
8 Oz goat cheese logs
1/2 cup(s) half and half
1/4 cup(s) H-E-B Select Ingredients Whole Milk
4 Oz Central Market European Butter
1 Tsp Central Market Tuscan Extra Virgin Olive Oil
1 Tbsp kosher salt
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Preheat oven to 400ºF.
Take whole bulb of garlic and cut 1/4-inch off at a time off the top until cloves are exposed.
Place the cut bulb of garlic in a tin foil wrapper and cover with foil and place in oven.
Roast about 40 minutes, or until a knife inserted into the center clove pierces easily. Set aside and allow to cool then remove cloves from shell.
Place a large pot of cold water on stove set to medium-high heat. Place potatoes in water while still cold and bring to a boil. Potatoes are done when they are fork tender.
Strain water from potatoes and return to pot.
Heat half and half, milk, olive oil and butter in small sauce pan and simmer. Immediately pour hot cream and butter mixture over potatoes.
Add in goat cheese, salt and roasted garlic cloves.
Mash together until well blended and creamy.


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