Caramelized Shallot and Goat Cheese Mashed Potatoes
Mashed potatoes are a classic side dish that goes with almost anything, but sometimes it really pays to re-invent the wheel. This recipe calls for the addition of creamy, tangy goat cheese and sweet caramelized shallots ~ a winning combination for sure. We recommend using Yukon gold potatoes and Ile de France Le Chévre if available.
- 2-1/2 lbs potatoes
- 4 tablespoons unsalted butter, divided
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 ounces goat cheese, brought to room temperature
- 3 large shallots, thinly sliced
Peel and quarter the potatoes. Place in a large pot and cover with cold water. Add about 1 teaspoon of salt, bring to a boil and cook for 10 to 15 minutes until the potatoes are tender when pierced with the tip of a knife.
While the potatoes cook, place 3 tablespoons of the butter in a microwave-safe glass measure. Add the heavy cream and microwave on medium-high (70%) until the butter is melted and the cream is hot, about 1-1/2 minutes.
Melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced shallots and cook until soft and golden brown, about 5 to 7 minutes. Set aside.
Drain the potatoes and return to the pan for a minute or two to evaporate all of the water. Transfer to a large bowl, add the butter-cream mixture and goat cheese. Whip with an electric mixer on slow speed until smooth. Stir in the salt, white pepper and caramelized shallots. Taste and adjust the seasoning as needed. Transfer to a serving dish.
Makes 6 servings
Here's a tip on storing goat cheese from Ile de France: Goat cheese can be stored in the refrigerator for up to two weeks, but you can lengthen the shelf life by placing it in a small bowl and covering it with a few tablespoons of olive oil to keep it moist and fresh.
Here's a mashed potato tip from Julia Child:
To keep mashed potatoes warm for up to an hour, set them in a bowl over barely simmering water and cover them loosely, leaving a little air circulating. Stir occasionally and add a extra butter if necessary. This method keeps them from drying out as oven warming might tend to do.