Mashed, or creamed, potatoes are different things to different people. Some of us like them creamed as smooth as silk without a lump to be found. Some of us (ME!) like them with a few lumps here and there. Asiago is an Italian cow's milk cheese which can have different textures itself based on how long it is aged. I used a hard version, finely grated, which melted perfectly into the hot potatoes.
6 - 8 medium Yukon gold potatoes, cubed into 11/2 inch pieces
4 T. butter
1/4 - 1/3 cup heavy whipping cream
salt
1/4 - 1/3 cup finely grated Asiago cheese
In a large saucepot, add potatoes and cover with cold water. Bring to a boil and reduce heat to low and let potatoes cook until fork tender. Drain water and return potatoes to the saucepot. Mash the potatoes until you reach the consistency you like.
Add remaining ingredients and add additional butter or cream if needed. This is a touch and go process. Begin with the minimum amount of liquid and add more if needed. Taste and check for seasoning. You may need to add a little more salt after the ingredients are incorporated into the potatoes.
Edited to correct myself! Asiago is a cow's milk cheese. In my original post, I referenced it as a goat milk cheese.
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