Goat’s cheese mashed potatoes

Goat’s cheese mashed potatoes

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

To give this a really good consistency, mix ordinary brushed potatoes, which are light and fluffy but rather tasteless, with flavoursome waxy desirée potatoes. To get that lovely light texture, you should also push the mashed potatoes through a sieve, which is a bit tedious, but worth it for the result.

Ingredients

Quantity Ingredient
3 large brushed potatoes
1 large desiree potato
60ml extra-virgin olive oil
100g butter
100ml cream, (35% fat)
sea salt and freshly ground black pepper
80g mild-flavoured goat's cheese

Method

  1. Peel the potatoes and cut them into large equal-sized dice. Place in a large saucepan and cover with cold salted water. Bring to the boil, then lower the heat and simmer gently for 15–20 minutes, or until the potatoes are cooked, but not mushy.
  2. As they are cooking, place the olive oil, butter and cream in another saucepan. Bring these to the boil and then simmer to reduce by a third. Keep warm. When the potatoes are cooked, drain, return them to the pan and allow them to dry over the heat for a further 40–50 seconds. Then push them through a sieve and pour over the cream mixture. Beat with a wooden spoon. Adjust the seasoning.
  3. Roughly crumble the goat’s cheese into the potato and mix it well with the mash. Serve immediately.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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