After Thanksgiving, many of us want to quickly move away from all foods reminiscent of the holiday but with so many leftovers, it’s important to find a way to give a twist to some of these traditional dishes. Remember, in our sustainable kitchens we don’t want to leave leftover food to waste. In the event you really do not want the food, make this dish and bring it to someone who will enjoy it!
Left over mashed potatoes can take on a new life with the addition of local tangy goat cheese and a drizzle of Long Island Chardonnay with this recipe for Montrachet Mashed Potatoes that my friend, avid cycler and world traveler, Lori Pavese shared with me from the cook book, Pedaling through Burgundy by Sarah Leah Chase . I adapted the recipe by adding the cheese and wine to leftover mashed potatoes and then baking the dish. Even if you do not have any leftover, this recipe is worth the effort of making from scratch, provided below.
The great thing about a recipe like this is that whether you are cycling through wine country on the North Fork or in Burgundy, it is easy to procure all the ingredients locally for the perfect farm to table side dish. Enjoy, and see you at the farm stand!
- Place 4 cups of leftover mashed potatoes placed in ceramic baking dish
- Add one cup or two small logs of creamy Montrachet-style goat cheese from Catapano Dairy Farm
- Add 2 tablespoons of slightly oaked, 2013 First Label Chardonnay from Raphael Vineyards (and refrigerate the remainder for dinner – treat it like liquid gold)
- Microwave for 5 minutes until cheese has melted
- Remove from microwave and stir in one tablespoon of chives or scallions while incorporating all the other ingredients
- Lastly place in the oven and bake for 2o minutes at high temperature until a crust has formed on top
- Add fresh ground black pepper and serve immediately
No leftover mashed/no problem. Try the complete recipe:
Ingredients:
- 3 pounds North Fork chef potatoes from Rt. 48, peeled and cut into 2 ½ inch chunks
- 3 tablespoons unsalted butter, at room temperature
- 8 ounces imported or domestic Montrachet-style goat cheese, either plain or with herbs, at room temperature
- ½ cup white Burgundy wine or other chardonnay
- 1/3 cup half-and-half
- Sea or coarse salt and freshly ground white pepper to taste
Directions:
- Place the potatoes in a large pot, cover with cold water, and bring them to a boil over medium-high heat. Simmer the potatoes, uncovered, until very tender, 25 to 30 minutes.
- Drain the potatoes very well and puree them while still piping hot by passing them through a ricer or food mill. Using an electric hand mixer, beat in the butter and goat cheese until smooth. Thin the potatoes by beating in the wine and half-and-half. Season to taste with salt and white pepper. Serve at once or reheat later by zapping the potatoes in a microwave at high power for a few minutes, or until heated through.
