Time 30m Yield Serves 8 to 10 (serving size: 1 cup) Number Of Ingredients 7 Steps:
Place potatoes in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook until tender, about 15 minutes. Drain potatoes, and return to saucepan. Add goat cheese, cream, butter, salt, and pepper; using a potato masher, mash to combine. Top servings with chives.
Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the goat cheese, chives, dill, parsley and 2 teaspoons salt; season with pepper.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender. Begin other dishes for your menu with the pocket of time you have here. Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste. Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.
Time 35m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Peel potatoes and cut in half crosswise. In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes. Drain and return to pot; dry over low heat, shaking pan, about 1 minute. Press through ricer - you could mash but it will not be as smooth or creamy. Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes. Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth. Add chives if using. Put into a casserole dish or 13x9 baking dish. If making ahead - up to 2 days - cool and refrigerate. Cover and bake at 400F for 30 minutes, or microwave on high for 10-12 minutes. If cold add 10 minutes to baking time in the oven.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.
Yield Makes 6 servings Number Of Ingredients 5 Steps:
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat. Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.)
Time 30m Number Of Ingredients 5 Steps:
In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover by 2 inches. Bring to a boil over medium-high heat; reduce to medium-low, and simmer until tender, but not falling apart, 14 to 16 minutes. Drain and return potatoes to saucepan over medium-low heat; add milk and goat cheese. Mash with a potato masher until smooth and creamy. Season with salt and pepper; fold in scallions, and serve.
Yield Serves 2 Number Of Ingredients 5 Steps:
In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.
Yield Serves 4 to 6 Number Of Ingredients 8 Steps:
In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Boil potatoes in salted water until tender. Drain and peel when cool enough to handle. Boil garlic with potatoes until soft. Remove and peel. Mash potatoes with garlic, cream, butter and cheese. Stir in scallions. Spoon into buttered casserole dish. Run under the broiler until golden-brown on top.
Time 45m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion and butter to boil in small saucepan over medium-high heat. Remove from heat. Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, stir over low heat until heated through.).
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
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.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender. In the meantime, melt 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add onions, 1/4 teaspoon salt and the sugar and stir frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside. While the potatoes and onions are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat. When done, drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Discard the garlic and bay leaf from cream. Gently stir in the hot cream a little at a time until the potatoes are smooth and creamy. You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste. Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
