AND I SAID I'D NEVER INCLUDE A RECIPE IN MY BLOG...............……………
Which makes me a liar. These spuds are THE BEST and Thanksgiving is just around the corner. Sorry, they don't use Idaho Russets, mainly because I really favor Yukon Golds. My message to the Idaho spud farmers is that your produce is far superior for French fries. Don't you all agree?
So here's my twist on Ina Garten’s yummy recipe for MAKE-AHEAD GOAT CHEESE MASHED POTATOES………….with my cutting-corners advice so you can get to The Turkey Trot, Baldy or Galena just that much faster this Thanksgiving.
3 pounds large Yukon Gold potatoes (Ina says to peel them, but I won’t and haven’t and they turned out just fine), cut in 2/3-inch chunks 5 large garlic cloves (Don’t be afraid that it’s too much garlic - is there such a thing as too much garlic? Come on, Ina, I'm sure you agree with me!) Kosher salt and freshly ground black pepper 8 ounces goat cheese, at room temp (See if you can find Idaho goat cheese from down south to keep this recipe Idaho Authentic.) Half stick (4 T) unsalted butter, at room temp 1 1/2 cups sour cream 1/2 cup Half-and-Half (Again, look for Idaho half-and-half) 1/2 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees.
Place the potatoes, garlic and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes until very tender. (Sheila's advice: I always poke the spuds with a fork to test, and usually taste, too, to make sure they are perfectly cooked.)
Drain the potatoes and garlic into a big bowl and mash them with the potato masher (Ina says to use a food mill, but phooey on that. This is easier and faster. Snow awaits.) While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
Pour the mixture into a 9x12x2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan cheese on top and bake for 30 or 40 minutes, until lightly browned. Serve hot.
Or Better Yet, Make Ahead: Assemble the dish, including the Parmesan cheese, and refrigerate for up to 3 days. Bake before Serving.
THEN………….. hit the gym. There’s a smidgen of cheese and other good stuff in these spuds.
And yes, this Blog post has nothing to do with real estate in Sun Valley, Ketchum, Hailey or Bellevue. But Dang It - Potatoes ARE Idaho, aren't they?