6
A nice fl avor addition for your favorite mashed potatoes.
Place potatoes in 2-quart saucepan and cover with
water by 1 inch. Add ½ tablespoon kosher salt to the
water. Bring to boil and then reduce to a hearty simmer.
Cook potatoes until very tender, about 30 minutes.
Drain potatoes and then return to saucepan over low
heat. Heat to dry out potatoes, about 3 to 5 minutes.
Transfer potatoes to Cuisinart
™
mixing bowl. Insert the
chef’s whisk. Turn to speed 6 and whip for about 3
minutes. Scrape bowl with a rubber spatula and mix
again on speed 6 for another 2 minutes, until potatoes
are completely mashed with no lumps. Turn stand mixer
to speed 3 and mix in the chèvre until completely
incorporated, and then the butter until completely
incorporated. Add garlic cloves one at a time. When 6
are added, taste. Add additional cloves to individual
taste. Add an additional ¼ teaspoon of salt if necessary.
Serve immediately.
*To roast garlic: place peeled cloves on a sheet of
aluminum foil, drizzle with olive oil and wrap together.
Place in 400°F oven for about 30 minutes, until lightly
browned and soft.
2
pounds Yukon Gold potatoes,
peeled and cut into 1-inch cubes
½
tablespoon kosher salt
4
ounces soft, fresh chèvre
4
tablespoons unsalted butter,
at room temperature
10
roasted garlic* cloves
Makes 4 cups
goat cheese
and roasted garlic mashers
