Prep Time: 45 minutes

Cooking Time: 25 minutes

Special Tools: food processor & ricer (both optional)

Feeds: 6 to 8 people

 

3 lbs.               potatoes

1.5 lbs.            fresh curd cheese

1 bulb             garlic

2 tbsp.            olive oil

½ tsp.             peppercorns

1 cup              heavy cream

1 cup              butter

1 tsp.               nutmeg

TT                   S&P

 

• Perhaps the most difficult part of making these potatoes is roasting the garlic. To start that process take the whole bulb of garlic and cut the top off
• Preheat an oven to 375F
• Place the bulb in a small pan, drizzle with oil, add the peppercorns and top with aluminum foil, place in oven and bake until roasted, 30-40 minutes
• While the garlic is roasting, peel the potatoes and cut into quarters
• Place the potatoes in a pot of cold water, season with salt, and bring to a boil, simmer until cooked, about 20 minutes
• While the potatoes are cooking, use your food processor to grate the curd cheese, it will help it melt faster
• Drain the potatoes
• Once the garlic is roasted squeeze the cloves out of the bulb and into a pot
• Add the cream, salt, pepper, nutmeg and butter to the pot and bring to a simmer
• Using the ricer, puree the potatoes and place in the pot of cream
• Stir to combine, then add the curd cheese and continue to stir with a wooden spoon until the potatoes are rich and creamy
• Adjust the seasoning and serve!

 

Who’s hungry?