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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
Butter an 8-cup (2 L) soufflé dish well and coat with
chopped pecans, and set aside.
Preheat oven to 400°F (200°C). Wrap each potato in
aluminum foil and place on a baking sheet lined with
foil. Bake for about 1½ to 2 hours, until extremely soft.
Reduce oven temperature to 350°F (180°C).
Once sweet potatoes are cool enough to touch, split
down the middle and scoop out the insides. Place them
in the Cuisinart™ mixing bowl. Insert the chef’s whisk.
Be sure to discard any dark or discoloured spots. Turn
to speed 4. Mix for about 2 minutes. Scrape bowl with
rubber spatula and turn to speed 4 for another 2
minutes, until sweet potatoes are completely mashed.
Separate the eggs. Place the whites in a separate
mixing bowl and add the yolks one at a time to the
sweet potatoes with the stand mixer running on speed
2. Add the remaining ingredients in the order listed
mixing on speed 3 until all of the ingredients are
completely incorporated.
Transfer sweet potato mixture to a separate large
mixing bowl. Wash and dry both the Cuisinart™ mixing
bowl and the chef’s whisk thoroughly.
Place egg whites in Cuisinart
™
mixing bowl. Insert the
chef’s whisk. Turn to speed 9 for about 30 seconds.
Increase to speed 12 until stiff but not dry, just until
whites no longer slip when bowl is tilted, about 1½ to
1¾ minutes more. Remove bowl from stand mixer.
Fold the whites into the sweet potato mixture in 3
additions, using a large rubber spatula.
Pour sweet potato mixture into prepared soufflé dish.
Bake in preheated 350°F (180°C) oven for about 45
minutes until the soufflé is lightly browned on top and
puffed over the edge of the soufflé dish.
Serve immediately.
unsalted butter
125 ml ½ cup chopped,
toasted pecans
1.8 Kg 4 pounds sweet
potatoes or yams
3
large eggs
30 ml
2 tablespoons
unsalted butter
50 ml
¼ cup brown sugar
2 ml
½ teaspoon kosher
salt
5 ml
teaspoon orange zest
Makes one 8-cup (2 L) soufflé
A tasty side dish for your next holiday meal.
sweet potato
Soufflé
