Our Mise En Place is
Mashed Potatoes
2 Lbs Yukon Gold Potatoes
Salt & Pepper
4 oz Unsalted Butter
4 oz Cream Cheese
4 oz Grated Havarti Cheese
4 oz Grated Aged White Cheddar Cheese
4 oz of Sour Cream
1 Cube of Garlic Puree
Pinch of Chopped Chives
Pinch of Chopped Parsley
Equipment & Utensils
4 Quart Pot with Lid
Potato Peeler
Butter Knife
Tablespoon
Large Serving Spoon
Colander
Potato Masher
Large Bowl
Cheese Grater
Knife & Cutting Board
Our first step is to peel the potatoes. You’ll notice the bowl of cold water; we will put the potatoes into the cold water after they are peeled. This keeps the potatoes from turning brown.
Next we will bring a pot of salted water to a boil. Then we’ll sliced the potatoes into halves or quarters; you want the sliced potato pieces to be close to the same size so that they cook evenly and place the potatoes into the boiling water for 30 minutes.
While the potatoes are cooking, lets get our cheeses ready. Some people like to buy their cheese already shredded, but some of the shredded cheeses in the grocery store have preservatives and anti-caking additives in them, so take the time and grate the cheese yourself. It really does make a difference.
To get the butter ready, put 4 oz of butter onto a plate and cut it into pieces. This will help soften the butter up a bit. We’ll do the same thing with our cream cheese. Garlic puree is next. There is a link in the description below on how to make this. We’ll put a large dollop of sour cream into a ramekin. If you don’t like sour cream, you could use 4 oz of heavy cream instead. Chives can be bought dry and chopped, but just like shredded cheese, its better to use fresh chives and cut them yourself.
After 30 minutes, the potatoes should be cooked. Drain the potatoes, put them back into the pot and onto the stove. Leave the heat on for about a minute, this will help evaporate any remaining water, and it will cook the garlic puree as it is added into the pot. Add in the butter, the cream cheese, give it a nice stir, and notice how the potatoes are already starting to get mashed just by using the spoon. Then add in the cheeses and stir them in. The cheddar cheese is primarily for flavor while the Havarti cheese adds texture and creaminess. Add the sour cream and stir them in. Season with salt (if needed) and pepper, and we’re ready to plate our dish. One scoop, two scoops, add the chives, and chopped parsley, and we’re done!
And there it is! Mashed potatoes with a twist! Yukon Gold potatoes with garlic, butter, cream cheese, Havarti cheese, white cheddar cheese, sour cream, chives and parsley.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
How to Make Garlic Puree