This decadent & luxurious mound of garlic mashed potatoes is packed with
flavour and presentation.
- Yukon Gold (or Russet) potatoes, unpeeled and scrubbed3-4 tbsp. - 2 1/2 lbs.
- Garlic Mashed Potato Seasoning - 3-4 tbsp.
- unsalted butter, melted - 8 tbsp.
- soft goats cheese - 150 g
- half-and-half cream, warm - 1 cup
- live oil (to achieved desired consistency) -
- salt and pepper to taste -
Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over
high heat, reduce heat to medium and simmer until potatoes are just tender,
20-30 min. Drain
While potatoes are cooking add Mashed Potato Seasoning to melted butter, stir
well and set aside.
Spear hot potatoes with fork, then peel off skin with paring knife; repeat with
remaining potatoes. Working in batches, cut peeled potatoes into rough chunks
and drop back into pan to keep warm.
Stir seasoned butter into potatoes until just incorporated.
Add goat cheese to warm cream and blend. Whisk into potatoes. Using a potato
masher continue to mash to desired consistency. If potatoes are stiff, loosen with
extra virgin olive oil, starting with 1 tbsp. at a time (or butter).
Season to taste with fresh cracked salt & pepper.
Optional: To serve, ladle a small amount of hot, seasoned tomato broth with
spinach onto plate, top with a dollop of potato & garnish with oven baked
TOMATO SAUCE: 1 - 28 oz. tin crushed tomatoes. Heat through & add pinch of
sugar, 1 tbsp. Garlic Balsamic Vinegar, 1 tsp. Olive Oil. Add spinach until just
OVEN-BAKED TOMATO: 3 large tomatoes sliced 1/8 - 1/4" thick. Place on cookie
sheet & brush with mixture of 2 tbsp. Olive Oil, 1 tsp. sea salt,
1 tsp. sugar. Bake in 200F oven 4-6 hrs. until tomatoes are withered
Excellent served with the Two-Season Meat Loaf.