Garlic, Lemon, and Goat Cheese Mashed Potatoes by Dennis the Prescott
1 head of garlic
1 TSP Olive Oil
3 LBS Yukon Gold Potatoes, peeled and roughly chopped
3/4 cup crumbled goat cheese
1/4 cup melted butter, plus more for drizzling
3/4 cup heavy whipping cream
sea salt & Freshly cracked black pepper
2 TBS fresh chives, finely diced
When ready to cook, set the temperature to 350? and preheat, lid closed, for 10 to 15 minutes.
Using a sharp knife, slice about ? off the top of the garlic head (leaving the root intact), exposing the individual garlic cloves. Drizzle the olive oil on top of the exposed garlic and season with a pinch of salt and pepper. Tightly wrap the bulb in aluminum foil and roast on the Z Grill for 30 - 35 minutes, until the cloves are soft. Remove the garlic cloves and mash into a paste with a fork.
Meanwhile, bring a large stockpot of salted water to a boil over medium high heat. Add the potatoes and cook for 15 - 20 minutes, or until softened and mashable. Drain and return to the pot, stirring until dry. Remove from the heat and stir in the cream, goat cheese, lemon zest, garlic mash, and cup of butter. Mash until smooth, and if you like it, whip that business up with a whisk. Season with salt and pepper to taste. Garnish with extra chives and a generous drizzle of melted butter. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Click to learn more about Pro Team memberChef Dennis The Prescottand check out more of his recipes and photos on his Instagram@DennisThePrescott.
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