Description
Cheesy Mixed and Mashed Potatoes with Rutabaga, garlic and fresh herds
Ingredients
Scale
- 3 lbs (1.360 kg) Yukon gold potatoes, peeled and halved
- 1 rutabaga, peeled and shredded
- 2 lg sprigs thyme, leaves retained
- 1 large sprig spicy oregano, leaves retained
- 2 sprigs rosemary, leaves retained
- 4–6 large sage leaves
- 4 oz (113.4 g) asiago cheese, finely grated
- 5–6 Tbs (75–90 g) butter, softened
- 6 oz (165 ml) cup half and half, warmed
- 1 1/2 tsp (7.4 g) white pepper, finely ground
- 1 head garlic, minced
- 4 Tbs (59 ml) olive oil
Instructions
- Begin by peeling your potatoes and halving them, then peel the rutabaga and shred with a course grater.
- Prepare 2 separate bouquet garni with the fresh herbs, placing a larger portion into the one planned for the potatoes. Place potatoes along with bouquet garni of herbs in a large pot of water to boil. Do the same in a smaller pot for the rutabaga. Boiling until tender but still intact, about 20 minutes.
- Strain both the potatoes and rutabaga, allowing to cool to touch. Remove bouquet garni and save for another application (can be frozen for added flavor in soups, stocks or stews.)
- Once cooled a bit, chop or process rutabaga until minced. Then take potato halves and grate with a course grater. Place both in a large mixing bowl along with shredded cheese and mash until incorporated and smoothed.
- Place butter in warmed half and half adding pepper and whisk for a bit. Slowly adding butter mixture to potato mix and blend with a hand mixer until creamy.
- Place mixture into a pastry bag and pipe onto a parchment lined baking sheet. Each mound should be about 3-4 inches wide. Note: you can do any size you wish but mind the baking time.
- Now we will want to sauté our garlic in the oil, until just fragrant, 30-60 seconds, but do not allow brown.
- Drizzle garlic oil over each mashed mound, then bake in a pre-heated oven at 425 degrees F (218.3 C), for 8-10 minutes or until lightly golden and garlic begins to char a bit.
- Sprinkle with Fleur De Sel and serve
- Prep Time: 30 mins
- Cook Time: 30 mins