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Author Notes: So I almost called these potatoes Damned Mashed Potatoes. Any culinary journey that starts by tinkering with Your Grandmother's Recipes surely ends in eternal damnation. It's just that although my sainted grandmother produces amazing delicious garlicky potatoes by boiling the garlic with the potatoes, I could never incorporate the boiled cloves into the mashed potatoes without having chunks of half boiled garlic pop up alarmingly on my tongue amidst the glorious creamy remainder of the dish. The fault is entirely mine. And I promise, I will never ever ever mess with the Parker House Rolls. Or the Pirogues.
As the official title implies, these have some serious garlic power. If you're scared, you can dial it down a notch (I'm making chicken noises at you right now). However, the tang of the goat cheese and parmesan balance it out so it doesn't seem out of place. One last caveat: these are robust, aggressive, feisty mashed potatoes. Don't serve with, say, a consume or a delicate sea bass. They'll be annihilated. These are meant to be served with a hearty stew or a healthily herbed roasted chicken.
Serves 4-6 as a side
- 3 pounds yukon gold potatoes, peeled and cut into 1/2" pieces
- 6 tablespoons butter
- 5 cloves garlic, peeled and finely minced
- 3.5 ounces goat cheese
- 1/2 cup finely grated parmesan cheese
- Heavy cream or milk as needed
- Salt and pepper to taste
- 1/3 cup chopped scallions (optional)
- 2 tablespoons additional butter
- Place chopped potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-18 minutes.
- While your potatoes are cooking, melt the butter in a small saute pan. Add the garlic and cook (gently!) over low heat. Do not let the garlic brown or burn. You want to mellow out the garlic and infuse the butter with flavor.
- When your potatoes are done, drain and remove to a large bowl. Pour the butter and garlic over the still warm potatoes and mash well - I used a fork. As soon as incorporated, add the goat cheese and parmesan cheese and work it into the mixture.
- Now start adding your liquid. I use heavy cream because, at this point, I've already passed the point of coronary doom and so figure I might as well enjoy myself before shuffling off this mortal coil. Add as much liquid as you need to get the consistency you like. I used about a cup, but some people enjoy a creamier potato - it's all up to you
- Add salt and pepper to taste. At this point, if you want, you can also stir in the chopped scallions.
- Turn the mashed potatoes into a baking dish and dot the top with butter (yes, more butter). I use a deep dish pie plate and it works nicely. Cook in a 375 degree oven until the top gets slightly browned and crusty.
- Have your defibrillator standing by and enjoy!
- This recipe was entered in the contest for Your Best Root Vegetable Side