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Chèvre-Rosemary-Garlic Mashed Potatoes



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 Mashed Potatoes

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 8)

 “Sweet garlic, tangy chèvre, and fragrant rosemary conspire to make
one of the best mashed potatoes we’ve ever tasted. Serve this rich mash
with leg of lamb, grilled steak, Seared Peppered Sirloin or chicken.”

 8 large russet potatoes, peeled and quartered
4 tablespoons unsalted butter
1/2 cup whole milk
4 ounces unaged chèvre
1 head of garlic, roasted, the pulp
squeezed from the cloves *
1 tablespoon chopped fresh rosemary leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper

* Preheat the oven to 375 degrees  F. Cut the top off of the head of garlic,
exposing the cloves. Rub the head with a little olive oil and wrap in foil.
Roast in the oven until the cloves are completely soft, about 30 minutes.
When cool, squeeze the softened garlic pulp from its skin; it will have
a pastelike consistency.

1. Place the potatoes in a large saucepan and add water to cover by 2
inches. Bring to a boil over high heat. Reduce the heat and simmer
until fork tender, 20 to 25 minutes.
2. While the potatoes are cooking, melt the butter in the milk in a small saucepan set over low heat.
3. Drain the potatoes in a colander. Return them to the saucepan and
set over low heat. Toss for a minute to evaporate any excess moisture.
Add the butter and milk mixture and mash the potatoes with a sturdy
whisk. Crumble in the chèvre, roasted garlic, rosemary, salt and pep-
per; mash to combine. Taste for seasoning. Serve immediately.

 Other ways to do it:  To make sour cream and chive mashed potatoes,
substitute 1 1/4 cups sour cream for the chèvre, reduce the milk in the
recipe to 1/4 cup, and add 1/4 cup minced chives. Omit the rosemary.

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