6 oz soft goat cheese (used silver medal chevre from Trader Joe’s)
8 T (aka 1 stick) of unsalted butter, cut into 1 T pieces and chilled
fresh ground black pepper
Put your potatoes in a large pot, cover with water, add .25 c sea salt. Bring the potatoes to a simmer over medium high, and then reduce the heat to medium low and cook the potatoes for between 20 to 30 minutes depending on size (I aimed for 25, went a bit longer because I was playing Overwatch and it finished in the middle of a match), until fork tender. Try to avoid the water boiling if at all possible. In the last minutes of the potatoes cooking, take your milk/whipping cream combo and bring it to a simmer over medium heat.
As soon as your potatoes are done, drain them and put them in a large bowl. Smash them gently with a wooden spoon (without completely breaking them apart – see pic 1 for what this looks like) (this is also a great way to deal with stress, just saying). Then, pour the hot milk/whipping cream combo over the potatoes, crumble in the goat cheese, add the butter, and fold it all together (see pic 2), just enough to leave pockets of goat cheese. Season with sea salt and black pepper as your taste prefers. My potatoes were probably a bit more tender than they should’ve been, so they didn’t hold together as well, but the end result was still fantastic, and highly recommended.
Looking for a nice quick meal that blends a pretty simple, traditional meal item (mashed potatoes) with something a bit savory and unusual? Then I recommend these miso mashed potatoes – the miso and potatoes combine perfectly, and the miso adds something new to the dish without being overwhelming. I used up a bunch of leftover potatoes I had in my veggie drawer with this, so I tripled the existing recipe – the tripled version will be in parentheses in the ingredients.
1 lb potatoes (I used closer to 3, and reds), peeled and cut into 1 inch pieces
1 T butter (used closer to 3)
1 T white miso paste (used closer to 3)
2 T milk (used closer to 6)
salt and pepper to taste
(optional: green onions, didn’t use them here)
Take your peeled and chopped potatoes, and put them in a pot, and cover with water. Bring to a boil, and then reduce to a simmer and boil until your potatoes are fork tender (usually takes about 15 to 20 minutes).
Drain the potatoes completely, add in the butter and miso, and then mash (with a spoon, masher, or whatever have you) together. Add the milk, salt, and pepper, and stir in, until you have nice fluffy potatoes a la the final picture. Taste, and add whatever you may feel you need more of (salt, miso, milk, etc).
(For a fun variant, put them in a dish in an oven at 400 and toast until the top browns slightly, appx 20 mins.)
Let’s be real: the words beer cheese potatoes should tell you all you need to know about this recipe. Beer and cheese in Wisconsin generally make up for the fact of how cold it gets, but with it hitting negative fuckass degrees way too many times this year, it gets a bit debatable. Either way, all of this in a cast iron skillet smells fantastic as it’s cooking, even though grating the 2.25 c of cheese necessary for this recipe takes FOREVER.
2/3 c IPA (or pale ale or black ale) (I used Dogfish Head’s Burton Baton)
2 c grated sharp cheddar cheese, plus .25 c grated (I used smoked cheddar from the dairy store down the block from where I work)
.5 c milk
1 t salt
.5 t pepper
1 t garlic powder (I used significantly more than that because garlic ❤ )
1 T cornstarch
2 T butter
1.5 lbs potatoes, sliced (I used reds, they’re my favorite)
1 c panko
Grate your smoked cheddar (all but the .25 c), and then put it in a blender with the beer, milk, salt, pepper, cornstarch, and garlic powder. Puree on high until blended and smooth (see pic 1 for what it should be looking like) and set aside. Preheat your oven to 350 (325 if you’re me).
Melt the butter over medium high in a cast iron skillet (or some other ovenproof skillet), and then add your potatoes, cooking them over medium high heat until lightly browned on each side (about five minutes each). Spread them evenly throughout the skillet and then pour the beer cheese over them, simmering for ten minutes.
Once the ten minutes are up, pour the panko over the top, and then sprinkle the remaining .25 c smoked cheddar over the top, put it in the oven and bake for 30 minutes, until the potatoes are tender.
And then, enjoy, because you have beery cheesy potatoes!