Asiago Mashed Potatoes

Automne 2011
food and drink

BY: Monda Rosenberg

Ask for a taste of the Asiago before you buy it to be sure it’s flavour-packed, then grate on the fine side of the grater so it will evenly mix into the warm whipped potatoes. Prepare ahead if you need to, then reheat in the microwave or in a covered dish in the oven. Once you’ve had these, regular mashed potatoes will seem naked.

5 Yukon Gold potatoes, about 3 lbs (1.5 kg)
1 large shallot
¼ cup (60 mL) butter
¼ cup (60 mL) table or whipping cream
¼ tsp (1 mL) each salt and white pepper
½ to 1 cup (125 to 250 mL) finely grated Asiago cheese

1 Peel and quarter potatoes and place in a large saucepan. Add cold water to cover and a generous pinch of salt. Cover and bring to a boil over high heat. Then reduce heat so potatoes boil gently and cook until they can easily be pierced with a fork, 18 to 22 minutes.

2 Meanwhile, finely chop shallot. Heat butter in a small frying pan over medium-low heat. Add shallots and sauté until soft, about 5 minutes. Then add the cream and turn off the heat when warmed through.

3 When potatoes are cooked, drain off the water. Return pan to low heat and shake to dry them off. Either mash with a potato masher or put through a potato ricer or food mill. Sprinkle with salt and pepper. Reheat butter-cream mixture if necessary and beat in. If not creamy enough, beat in a little more cream. While stirring, gradually sprinkle in cheese. Taste and add more cheese, salt and pepper if needed. Serve right away or, if making ahead, mound in an oven or microwave dish. They will keep well at room temperature for at least an hour or covered in the refrigerator for a day or 2. To reheat, cover with foil and place in the oven while the lamb cooks or in the microwave on medium-power, stirring often.

Serves 4 to 6

What to Serve