Goat Cheese Mashed Potatoes

The Palm Restaurant Recipe

5 pounds Idaho or Yukon gold potatoes (peeled and eyed)
1/2 pound salted butter
1 1/4 cups whole milk
kosher salt to taste
1 cup goat cheese (softened)
1 tablespoon salted butter (room temp)
3 tablespoons chopped chives

Boil your potatoes by placing them in a large pot with enough water to cover them plus about 2 inches before turning on the heat. Boil until fork tender and strain.

In a small pot on the stovetop, heat the milk, adding 1/2 pound salted butter. When the butter has melted and incorporated, turn heat to simmer until ready for use.

In a large bowl with a hand or stand mixer, whip boiled potatoes until smooth while slowly adding the butter/milk mixture from the stovetop. Add 1 cup of softened goat cheese and remaining 1 tablespoon of butter. Mix until smooth, adding salt to taste. Transfer to a serving dish and top with chopped chives.

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