Roasted Garlic, Lemon, & Goat Cheese Mashed Potatoes
Mashed Potatoes, thank you for existing and making the world a beautiful place to live.
Roasted Garlic, Lemon, and Goat Cheese Mashed Potatoes
Makes 6-8 servings
1 head of garlic
1 teaspoon olive oil
3 pounds Yukon Gold potatoes, peeled and roughly chopped
¾ cup crumbled goat cheese
1 tablespoon lemon zest
¾ cup heavy (whipping) cream
¼ cup melted butter, plus more for drizzling
Sea salt & freshly cracked black pepper
2 tablespoons fresh chives, finely diced
1. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
2. Using a sharp knife, slice about ⅛ inch off the top of the garlic head (leaving the root intact), exposing the individual garlic cloves. Drizzle the olive oil on top of the exposed garlic and season with a pinch of salt and pepper. Tightly wrap the bulb in aluminum foil and roast on the Traeger for 30 – 35 minutes, until the cloves are soft. Remove the garlic cloves and mash into a paste with a fork. Awesome.
3. Meanwhile, bring a large stockpot of salted water to a boil over medium-high heat. Add the potatoes and cook for 15 – 20 minutes, or until softened and perfectly mashable. Drain and return to the pot over heat, stirring until dry. Remove from the heat and stir in the cream, goat cheese, lemon zest, garlic mash, and ¼ cup of butter. Mash until smooth, and if you like it, whip that business up with a whisk. Season with salt and pepper to taste. Transfer to a serving dish, sprinkle over the chives, and drizzle with more butter, if that suits your fancy. Delicious!
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