Gluten-Free Naturally: Mashed Potatoes

Monday, November 11, 2024

Mashed Potatoes

Naturally Gluten-Free Meals

Mashed Potatoes

Serves 10-12 people

INGREDIENTS

2.5 Lbs Yukon Gold Potatoes, unpeeled, cut into large pieces

2.5 Lbs Russet Potatoes, peeled, cut into large pieces

2 Large Cloves Garlic, Minced

Pink Sea Salt & White Pepper, to taste

6 Tbls Irish Butter

1 Cup Whole Milk

4 Ozs Goat Cheese

Toppings: chopped fresh chives or green onions

INSTRUCTIONS

Cut the potatoes into large, evenly-sized, chunks. Place pieces into a large stockpot and rinse completely once or twice. Finally fill pot with cold water until potatoes are well covered, and stir in the garlic and 1 tbls of salt into the water. Place over high heat and bring to a full boil. Reduce heat slightly to maintain a gentle boil and continue cooking for about 10-12 minutes. Test for doneness with a fork inserted in the middle of a potato. If it goes in easily with almost no resistance, and the piece falls off easily back into the pan, potatoes are done. Carefully drain out all of the water

Meanwhile, as the potatoes are boiling, gently heat the butter, milk and an additional 2 tsps of salt, and a dash of pepper in a small saucepan or microwave bowl until the butter is just melted; careful not to boil the milk. Set aside until ready to use.

Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.

Mash the potatoes. Using your preferred method, hand masher or mixer; mash the potatoes to your desired consistency, stirring everything together. Pour half of the butter/milk mixture over the potatoes, and fold in until potatoes have soaked up the liquid. Add half of the goat cheese, repeat with the remaining butter, and then again with the goat cheese, folding in each addition until just combined. Feel free to add a bit more milk to reach your desired consistency, if needed.

One final time, taste the potatoes and season with extra salt or pepper, if needed. Then serve warm, garnished with chopped fresh chives or green onions.

NOTE: Always read labels carefully

CarolAnne Le Blanc