Creamy Mashed Potatoes With Goat Cheese And Fresh Sage Food

CREAMY GOAT CHEESE MASHED POTATOES

Steps:

• Place potato chunks in a large pot of cold, salted water. Over medium heat, bring the water to a boil over medium-high heat, and then reduce heat to a simmer. Cook until potatoes are easily piercable with a fork, about 10 to 15 minutes. Drain, and return cooked potatoes to the pot over low heat. Cook until the edges of the potato turn white.
• Using a potato masher, handheld mixer, or ricer, mash and stir for 1 to 2 minutes, until potatoes are smooth and any remaining moisture has evaporated. Remove from heat.
• Meanwhile, heat cream in a small saucepan over medium heat.
• Add butter to potatoes and stir, then slowly add the hot cream and goat cheese to potatoes.
• Stir until smooth. Add thyme and season with salt and pepper, to taste. Add more cream or butter as needed to achieve the desired consistency. Garnish with fresh thyme and goat cheese crumbles and serve immediately.

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

MAKE-AHEAD GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.