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Goat Cheese Mashed Potato Gratin

"What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow."
~ A. A. Milne

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Goat Cheese Mashed Potato Gratin
Gourmet February 1993

2 pounds yellow-fleshed potatoes or
russet (baking) potatoes
6 garlic cloves
1/3 cup heavy cream
1 stick ( 1/2 cup) unsalted butter
1/3 cup mild goat cheese such as
Montrachet (about 3 1/2 ounces)
1/4 cup minced scallion

In a large saucepan combine the potatoes, peeled and cut into
1 1/2- to 2-inch pieces, and the garlic with enough salted cold water
to cover the potatoes by 1/2 inch and simmer them, covered, for
15 to 20 minutes, or until they are tender but not falling apart.
While the potatoes are cooking, in a small saucepan heat the cream
with the butter, the goat cheese, and salt and pepper to taste over
moderately low heat, stirring, until the butter and cheese are just
melted and smooth and keep the mixture warm.
Drain the potatoes and garlic and force them through a food mill
fitted with the medium disk or a ricer into a bowl. With an electric
mixer beat in the butter mixture, scallion, and salt and pepper to
taste, beating just until the potatoes are fluffy and smooth (do not
over-beat), and transfer the mixture to a 1-quart shallow flameproof
baking dish. The potatoes may be prepared up to this point 2 days
in advance and kept covered and chilled. Reheat the potatoes in a
preheated 400-degree F. oven for 20 minutes, or until they are
heated through, before broiling them.
Broil the potatoes under a preheated broiler about 4 inches from the
heat for 3 to 5 minutes, or until the top is golden. Serves 4 to 6.

Featured Archive Recipes:
Mashed Potatoes with Four Variations
(Union Square Cafe)
Chèvre-Rosemary-Garlic  Mashed Potatoes
Goat Cheese Mashed Potatoes with
Leeks and Chives
Roasted Garlic and Buttermilk Mashed Potatoes
 

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