Guest author Garrett and I made these mashed potatoes the other day. So good! ~Elise
The story of my first Thanksgiving away from home is one I tell with pride. Sure, we all have epic disasters in the kitchen and Thanksgiving horror stories to tell, but mine is epic. The dinner was a wreck: the cornbread burned, the turkey was frozen inside, the green bean casserole was served as a soup, the bacon for the stuffing caught fire, I forgot to add sugar to the cranberry sauce, and my roommate exploded a pie in an aluminum pie plate in the microwave. In total we set off the fire alarm three times. Picking over the wreckage we were somehow able to glean enough food for an actual meal but the experience had jarred for us all.
Still, one dish came out perfectly – the mashed potatoes. Not regular mashed potatoes, but loaded with salty goat cheese and mellow bits of sage mashed potaotes. Dreamy and creamy, they were the biggest (and only) hit of the night.
Many years later and I’ve tinkered the recipe with Elise. We took out the cream in lieu of more goat cheese and added brown butter to the mix. The result is the smoothest potatoes you’ve ever had with a nutty, earthy flavor. It’s a dish that can save any Thanksgiving dinner.
- 1.5 lbs. yukon gold potatoes, peeled and quartered
- 1/2 teaspoon of salt
- 3 tablespoons of butter
- 3 tablespoons of milk
- 1 teaspoon of chopped fresh sage
- 4 ounces of goat cheese chevre
1 Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then bring the heat down to low and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes.
2 Place the butter in a small saucepan over low heat and brown the butter. The butter will foam for a bit before calming down. When the butter turns to a light amber color watch for it to turn to a nutty brown (this can happen very quickly). Immediately take off heat. Add the chopped sage to the butter (it may cause some foaming). Pour over the potatoes.
3 Add the goat cheese chevre, and milk and mash the potatoes with a potato masher until smooth and all ingredients are well incorporated. Salt and pepper to taste and serve immediately.