Starch, Potato, Carmelized Shallot Goat Cheese Mashed Potatoes – Chef Chris DeJohn, CEC, AAC
- 1 1/4 lbs Quartered Colorado Russet, 60 cnt potatoes
- .15 oz Salt
- 1 oz. Unsalted LB butter
- 4 fl oz Heavy, 45% cream
- .08 oz Salt
- .04 oz Black, freshly ground pepper
- .6 Roasted, puree garlic
- 2 oz Goat cheese
- 1 tsp Chicken base
- 1 1/2 oz Peeled, 5 lb shallots, thinly sliced
- 1 tbl Fresh, chopped chives
Preheat oven to 375 degrees F.
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash garlic until smooth.
Place the potatoes and 1 tsp of salt in a medium pot and cover with 1 inch of water. Bring to a boil. Reduce the heat to a simer and cook until for tender, about 15 minutes. Drain in a colandar.
In the saucepan, over medium heat, add 1 tbl butter and diced shallots. Cook until shallots are caramelized, then add mashed roasted garlic, cream, goat cheese and chicken base. Add potatoes using a hand-held masher until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper and serve immediately.