Goat Cheese Black Olive Mashed Potatoes Food

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.

HERBED GOAT CHEESE MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper.

POTATO AND GOAT CHEESE GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
• Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
• Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

HERB MASHED POTATOES WITH GOAT CHEESE

Steps:

• Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
• Begin other dishes for your menu with the pocket of time you have here.
• Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
• Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

GOAT CHEESE & BLACK OLIVE MASHED POTATOES

Steps:

• Boil the potatoes with the thyme for 10 minutes.
• Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
• Reserve 1/3 cup potato water.
• Drain the potatoes and garlic.
• Mash potatoes and garlic until smooth.
• Stir in cream, goat cheese, olives, olive oil salt and pepper.
• If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.

GARLICKY GOAT CHEESE POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Place the unpeeled garlic cloves in a small ovenproof container and cover with the olive oil. Cover with a lid or aluminum foil. Place in the oven and roast for 20 minutes, or until the cloves are tender when tested with the tip of a knife. Remove the garlic cloves and place on a plate to cool. Strain the olive oil and reserve for later use. Squeeze the roasted garlic out of the skins when cool enough to handle. Puree the garlic by chopping and smashing it with the blade and side of a knife, or with a mortar and pestle.
• Meanwhile, peel the potatoes and cut them into 2-inch pieces. (There will be about 8 cups potatoes.) Place them in a large saucepan. Add enough water to cover the potates by 1-inch. Sprinkle with 1 teaspoon salt, place the pan over high heat, and bring to a boil. Reduce the heat, cover the saucepan with lid placed slightly ajar, and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife.
• Combine the milk and goat cheese in small saucepan and heat to a simmer, stirring until there are no lumps. When the potates are cooked, drain them, return them to the pan, and place in the still-warm oven, uncovered to dry out for 10 minutes.
• Remove the potatotes from the oven and pass them, along with the garlic, through a potato ricer or a food mill fitted with the fine disk. Alternatively, the potatoes can be whipped using an electric mixer. Add the reserved garlic oil and the goat cheese-milk mixture and whip the potatoes with a mixer or by hand, adding additional milk if too dry. Reheat, covered, over very low heat if necessary. Serve hot.

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.

MASHED POTATOES WITH GARLIC, SAGE & GOAT CHEESE

Steps:

• In a medium saucepan cook the potatoes in salted water until tender, about 15 minutes.
• Drain the potatoes and return them to the saucepan.
• While still warm, add the olive oil, garlic and Chavrie Goat Cheese.
• Whip the potatoes with hand held mixers until the ingredients are blended and the desired consistency is obtained.
• Season with salt and black pepper.

PROVENCIAL BLACK OLIVE AND FRESH THYME MASHED POTATOES

Steps:

• Put potatoes in a large saucepan and cover with cold water and bring to a boil.
• Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes.
• Drain well.
• Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip).
• Add the olives and thyme. Garnish with fresh thyme.
• Season generously with salt and pepper.
• According to Oprah this serves 12 to 15.

GOAT CHEESE MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat.
• Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.)

GOAT CHEESE MASHED POTATOES

Steps:

• In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

MASHED POTATOES WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
• In the meantime, melt 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add onions, 1/4 teaspoon salt and the sugar and stir frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
• While the potatoes and onions are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
• When done, drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl.
• Discard the garlic and bay leaf from cream. Gently stir in the hot cream a little at a time until the potatoes are smooth and creamy. You may not need to use all of the liquid.
• Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
• Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.