Mousseline Potatoes
makes 6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
10 large Yukon Gold potatoes, peeled and diced into small pieces
1 cup chicken broth, hot
4 Tablespoons extra virgin olive oil
6 cloves garlic, chopped fine
3/4 cup cheddar cheese, shredded
4 Tablespoons Parmesan cheese
Black pepper and Sea salt, to taste
¼ cup fresh chives, chopped
Optional: ¼ cup cooked and finely chopped ham or pancetta
Place potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat to a simmer and cook the potatoes until very tender, about 20 to 25 minutes.
Meanwhile, in a separate small pot, add garlic to the chicken broth and simmer for 5 minutes to infuse the broth's garlic flavor. Optional, strain off the garlic.
Test tenderness of potatoes by slipping the point of a small knife into a potato. The potatoes are done if the knife slips out easily—drain water when potatoes are tender. After draining, return potatoes to the hot pot, add 2 Tablespoons olive oil, ½ cup chicken broth, and mash potatoes by hand or with an electric mixer. Add ¼ cup cheddar cheese and Parmesan cheese. Mix in and add 2 more Tablespoons olive oil. Continue to mash until the desired level of smoothness. Add remaining cheese, chives, black pepper, and sea salt to taste.
If preparing potatoes ahead, cool and refrigerate until ready to use.
Preheat a broiler or oven to 450 degrees F.
Grease an ovenproof 8 x 11 casserole dish with olive oil. Add potatoes and spread out evenly, leaving ridges on top. Top with an additional ¼ cup cheddar cheese, parmesan cheese, and 2 Tablespoons olive oil.
Place under broiler and heat until potatoes are bubbly and golden on top. If potatoes were made fresh and hot time will be approximately 3-5 minutes. If prepared ahead and potatoes are cold, bake for 20-25 minutes or until hot and golden on top.
Serving suggestion:
Upgrade potatoes from a savory side to a satisfying main dish by adding your own twist. Start by pacing seasoned cooked ground beef chili, pulled chicken, or braised vegetables in an ovenproof casserole or ramekin. Top with the prepared potatoes for British style shepherds or cottage pie. Served alongside my Oven Fried Garlic Chicken.
Place potatoes in a large pot and cover with cold water. Bring to a boil, lower the heat to a simmer and cook the potatoes until very tender, about 20 to 25 minutes.
Meanwhile, in a separate small pot, add garlic to the chicken broth and simmer for 5 minutes to infuse the broth's garlic flavor. Optional, strain off the garlic.
Test tenderness of potatoes by slipping the point of a small knife into a potato. The potatoes are done if the knife slips out easily—drain water when potatoes are tender. After draining, return potatoes to the hot pot, add 2 Tablespoons olive oil, ½ cup chicken broth, and mash potatoes by hand or with an electric mixer. Add ¼ cup cheddar cheese and Parmesan cheese. Mix in and add 2 more Tablespoons olive oil. Continue to mash until the desired level of smoothness. Add remaining cheese, chives, black pepper, and sea salt to taste.
If preparing potatoes ahead, cool and refrigerate until ready to use.
Preheat a broiler or oven to 450 degrees F. More Instructions Below
