Goat Cheese Mashed-Potato Gratin
- 4 pounds yellow-fleshed potatoes (or baking potatoes, like russets)
- 12 garlic cloves
- 2/3 cup heavy cream
- 1 cup unsalted butter plus
- 2 tablespoons unsalted butter
- 2/3 cup mild goat cheese - (abt 3 1/2 oz) (such as Montrachet)
- 1/2 cup minced scallion
- Salt to taste
- Freshly-ground black pepper to taste
In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately-low heat, stirring, until the butter and cheese are just melted and smooth. Keep the mixture warm.
Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. With an electric mixer beat in the butter mixture, the scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. Dot with remaining 2 tablespoons butter.
(The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
This recipe yields 8 to 10 servings.