Mashed potatoes are a staple for many of us. Topped with butter and gravy, it’s a key comfort food. Mashed potatoes are almost never boring. But, … Well, sometimes you do want those mashed wonders but you want them different.
This recipe is defines that different and delicious. With one cup of goat cheese added, no butter is needed at all. The combination of caramelized onions with that goat cheese is wonderful when imbedded inside the mashed potatoes. This is an excellent side dish for a steak or pork roast for an early Sunday dinner.
How to caramelize those onions? There are many techniques. Look for one here tomorrow that is richly satisfying.
In the picture above, we’ve got these mashed potatoes topped with more caramelized onions and some pulled pork. It’s a one plate feast.
Goat Cheese and Caramelized Onion Mashed Potatoes
Yield: 6 servings
- 2 pounds russet potatoes, peeled and cut into 1 ½-inch pieces
- 6 cloves garlic, peeled
- ½ cup unsalted butter
- ¾ cup heavy cream
- Kosher salt and freshly ground pepper
- 1 cup goat cheese
- ½ cup caramelized onions
Place the potatoes and garlic cloves in a large, heavy saucepan and cover with cold water. Over high heat, bring the water to a boil. Lower the heat to medium, cover the pot, and cook the potatoes until they are just soft when tested with the tip of a knife, about 20 minutes.
While the potatoes are cooking, heat the butter and cream over medium heat in another saucepan. Reduce by one-fourth.
In a colander, strain the water from the potatoes and garlic. While still hot, pass them through a food mill or a ricer with the butter and cream. Add salt and pepper, fold in the goat cheese and onions, and serve warm.
Source: Texas Cowboy Kitchen by Grady Spears with June Naylor
Do you have a surplus of potatoes, critters that won’t make it for another month in your refrigerator? Do you have craving for steak that is pokable red on the outside but crispy black on top?
Then you have the plan for a perfect meal, one that is easily created. The steak you probably know how to do. Potato gratin, well, maybe that is something you’ve only ordered but never done yourself. This is the perfect dish for your heavy cast iron pan. Take it off the shelf, rinse the dust away, and butter the bottom and sides.
This recipe, from Cast Iron Skillet: Big Flavors, suggests using prosciutto strips on top. I took a slightly different route, as you might detect in the picture above. As I layered the potatoes and cheese, I added a finely sliced onion and two jalapenos, cut lengthwise, seeded, then cut into half rounds.
Depending on your potatoes, the cooking time here may vary, in great part depending upon how thinly or thickly you slice your potatoes. The second round of cooking here, 40 minutes, took 60 for my try. This is simply a dish you want to start early and keep going until your fork can easily pierce a potato.
Potato Gratin with Crisp Prosciutto Strips
Yield: serves 6
- 2 tablespoons salted butter
- 3 large russet potatoes, peeled and sliced very thin, like potato chips
- Salt and freshly ground black pepper
- ½ pound Taleggio cheese, rind removed and cut into ½-inch slices, or 2 cups grated Gruyere
- 1 ½ cups half-and-half
- ½ cup heavy cream
- 3 ounces thin-sliced prosciutto, cut crosswise into ½-inch strips
- Optionally: diced or sliced onions, jalapenos, …
Preheat the oven to 350°F.
Butter a 10-inch cast iron skillet with 1 tablespoon of the butter. Arrange one third of the potatoes evenly in the pan. Season with salt and pepper. Add half of the cheese. Optionally, add the onion or jalapenos. Repeat with another third of the potatoes, adding the remaining cheese and optional ingredients. Finish with the final third of the potatoes. Pour the half-and-half over the mixture. Season with salt and pepper and dot the top with the remaining butter. Bake for 45 minutes.
Remove from the oven and pour the heavy cream evenly over the top of the cooked potatoes. Return to the oven and bake 30 minutes more. Sprinkle the prosciutto strips over the top and finish baking for 10 more minutes.
Source: Cast Iron Skillet: Big Flavors by Sharon Kramis and Julie Kramis Hearne