I was watching the Food Network the other day — I know this comes as quite a shock.
I don’t know about ya’ll, but I just think she is adorable.
Demaris, that is. Not the soldier’s wife. Although I’m sure she’s quite lovely. She just wasn’t on the show. Because.. um? He was going to surprise her with dinner?
One of the things they were fixing was Goat Cheese Smashed Potatoes. Now, I’ve put cheese in mashed potatoes before, but it’s usually cream cheese or some kind of white sharp cheddar business. I have no idea why this was not already in my life.
Obviously I had a serious lapse of judgment.
I have seen the error of my ways and this has been corrected. Mashed Red Potatoes with Goat Cheese and Roasted Garlic are now in my life. I hope they are in yours too!
Inspired by Demaris Phillips
- 2 bulbs garlic
- 1-2 Tbs olive oil
- 12 small to medium red potatoes (larger ones halved)
- 1/2 - 1/2 cup of heavy cream
- 4 Tbs butter
- 4 oz goat cheese
- 2 Tbs chives, diced (optional)
- Salt and Pepper
- Preheat oven to 375.
- Slice about 1/3 off the top of the garlic bulbs, set on aluminum foil, drizzle with the olive oil and seal tightly.
- Roast garlic for about 40 minutes or until soft.
- Set garlic aside and let cool slightly.
- While garlic is roasting, add potatoes to a pot, cover with water and about 1/2 teaspoon of salt.
- Bring to a boil and cook until soft, about 15 - 20 minutes depending on size.
- Drain potatoes and return to pot for a couple of minutes.
- Heat heavy cream in a small pot over low heat until warm
- Add butter to the bowl of a stand mixer with half of the goat cheese and squeeze the garlic one of the garlic bulbs on top.
- Add potatoes and top with remaining goat cheese and garlic.
- Using the paddle attachment, mix up the potato, butter, cheese and garlic until the potatoes are broken up and the ingredients are somewhat combined.
- Switch to the whisk attachment and whisk while drizzling heated cream until it is the consistency you like.
- Add salt and pepper to taste ( I do this a little at a time while mixing and tasting until it's just right)
- Top with chives, if using
Heating the cream prevents the potatoes from getting gummy and if you do not have a stand mixer, just use an electric on or a plain old fashioned potato smasher.