Ingredients
Servings
4
- 4 tbsp butter, softened
- 2 oz goat cheese, softened
- 1 cup heavy cream
- 1 shallot, peeled and cut in half
- 3 cloves garlic, crushed whole
- 2-3 extra large russet potatoes, peeled* and diced to 1" squares
- Salt to taste
- *If I'm feeling lazy, I leave the skins on and the taste is still amazing, you'll just want to use a traditional masher instead of a ricer
Method
- 01 Put goat cheese and butter in a large bowl and set aside to allow to soften at room temperature
- 02 Add heavy cream, shallot, and garlic to a small pot over low heat to infuse the cream with flavor
- 03 Add peeled, diced potatoes to a large pot and cover by an inch or two with cool, salted water*
- 04 Bring potatoes to boil over high heat
- 05 Reduce heat to medium to maintain rolling boil
- 06 Boil until fork tender, about 20 minutes, then remove from heat
- 07 Using a ricer, rice the potatoes into the large bowl on top of the softened goat cheese and butter
- 08 Remove the cream from the heat and strain about half the cream into the same bowl over the potatoes
- 09 Fold the potatoes**, goat cheese, butter, and infused cream together; if there's not enough cream, add a little more cream and fold it in until you achieve the texture you want
- 10 Taste test, adjust, and fold ingredients together as needed *You want the water to taste salty; not burn your mouth like the ocean, but good salty, almost like a soup. I've also used my chicken stock in place of water to infuse even more flavor into the potatoes, but I still add salt to the stock - you want the water/stock to taste relatively "good." **When ricing the potatoes, you shouldn't run into the dreaded "over mashed" potatoes with a gluey/gross texture, but still a good idea to avoid stirring too much - aim for folding the ingredients together and you should be fine!
Tags
Comments