Goat Cheese Mashed Potatoes (Garlic Herb Infused)
Ingredients:
2 lbs Idaho or Yukon Gold potatoes, peeled and cut into chunks
3–4 garlic cloves, smashed
1–2 sprigs rosemary
2–3 sprigs thyme
¾–1 cup milk (or half & half for extra richness)
4 tbsp butter
4 oz goat cheese
Salt, to taste
Black pepper, to taste
Instructions:
Infuse the milk:
In a small saucepan, combine milk, smashed garlic, rosemary, and thyme.
Bring to a low simmer, then reduce heat and let it steep.
Cook the potatoes:
Add potatoes to a pot of cold, salted water. Bring to a boil and cook until fork-tender.
Drain & dry:
Drain well and let the potatoes sit for a minute to release excess moisture.
Mash base:
Add potatoes to a bowl. Immediately add butter and goat cheese so they melt into the heat.
Strain the milk:
Remove garlic and herbs from the milk.
Add liquid gradually (key step):
Pour the milk mixture in little by little, mixing as you go, until you reach your desired consistency.
Whisk until smooth:
Whisk or mash until creamy and smooth
Season:
Add salt and black pepper to taste.
Notes:
Stop when it’s creamy—you may not need all the milk. If not creamy enough, add in more milk or half and half
Yukon Gold = creamier, Idaho = fluffier
