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Mashed potatoes w/mascarpone cheese & roasted
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Fish, Potatoes, Roasted, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Idaho potatoes, peeled and | | | -cut into 1-inch pieces | | 2
| tbsp | Mascarpone cheese | | 3
| small | Garlic cloves, roasted | | | -peeled and finely chopped | | 1
| tbsp | Unsalted butter | | 1/2
| cup | Heavy cream, warmed | | 1/4
| tsp | Kosher salt, or to taste | | 1
| dash | White pepper, or to taste | | 4
| tsp | Basil-infused oil |
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Procedures:
| 1 | Serve with grilled balsamic veal chops and balsamic ratatouille | | 2 | In a saucepan, place potatoes in enough cold water to cover them. | | 3 | Bring to a simmer, then cook until soft, about 30 minutes. | | 4 | Drain. | | 5 | Mash potatoes (a mixer works best). | | 6 | Add cheese, garlic, butter and cream; mix at medium speed until combined. | | 7 | Season with salt and white pepper. | | 8 | Spoon onto individual plates. | | 9 | Drizzle 1 teaspoon basil-infused oil over each serving. | | 10 | served at the chicago 1996 democratic national convention. |
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