Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Yellow-fleshed potatoes

  2. 12 Garlic cloves

  3. 2/3 cup 157ml Heavy cream

  4. 1 cup 198g / 7oz Unsalted butter - plus

  5. 2 tablespoons 30ml Unsalted butter

  6. 2/3 cup 97g / 3.4oz Mild goat cheese - (abt 3 1/2 oz)

  7. 1/2 cup 46g / 1.6oz Minced scallion Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart. While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup 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. 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, the 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. Dot with remaining 2 tablespoons butter. (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 oven for 20 minutes, or until they are heated through, before broiling them.) Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden. This recipe yields 8 to 10 servings.


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