16
A nice flavour addition for your favourite mashed potatoes.
Place potatoes in a 6-quart (5.7 L) stockpot and cover
with water by 1 inch (2.5 cm). Add 1 tablespoon (15 ml)
kosher salt to the water. Bring water to a boil and then
reduce to a hearty simmer. Cook potatoes until very
tender, about 30 minutes. Drain potatoes and then
return to pot over low heat. Heat to dry out potatoes,
about 3 to 5 minutes.
Transfer potatoes to Cuisinart
®
mixing bowl. Insert
the chef’s whisk. Mix on speed 6 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
10 are added, taste. Add additional cloves to individual
taste. Add an additional ½ teaspoon (2 ml) of salt if
necessary.
Serve immediately.
*To roast garlic: place peeled garlic cloves on a sheet
of aluminum foil, drizzle with olive oil and wrap
together. Place in 400°F (200°C) oven for about 30 to
35 minutes, until lightly browned and soft.
2 Kg
5 pounds Yukon Gold
potatoes, peeled and cut
into 1-inch (2.5 cm) cubes
15 ml
1 tablespoon kosher salt
284 g
10 ounces soft,
fresh
chèvre
120 ml
8 tablespoons unsalted
butter, at room
temperature
12-14
roasted garlic* cloves
Makes 10 cups (2.5 L)
goat cheese
and roasted garlic mashers
