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 whip with an electric mixer on slow speed until smooth. Add 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.