International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Alsatian Blueberry and Almond Sour Cream Coffee Cake






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > goat cheese mashed potatoes with leeks and chives
from UK Goat Cheese Mashed Potatoes With Leeks And Chives This is 1 of 100 Gourmet/Bon Appetit recipes added to the Epicurious archive at The UK Recipe Archive this week from July-September 1999 - old but good! There are now 987 Gourmet/Bon Appetit recipes on-line at The UK Recipe Archive in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Goat Cheese Mashed Potatoes With Leeks And Chives Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : September 1991 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds russet -- (baking) potatoes 1 1/2 cups thinly sliced well-washed white and pale -- green part of leek 3/4 cup finely chopped onion 2 garlic cloves -- minced 3 tablespoons unsalted butter 2/3 cup milk 1 1/2 cups crumbled mild goat cheese such as -- (about 6 ounces) -- Montrachet 1/4 cup minced fresh chives In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350F. oven for 20 minutes. Serves 4 to 6. Gourmet September 1991 Converted by MC_Buster. -- Alan Hewitt

Goat Cheese Mashed Potatoes With Leeks And Chives


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by ALAN (156)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: cheese
keyword: mashed
keyword: potatoes
keyword: leeks
keyword: chives
recipes for vegetables
recipes by alan
Email Address:
(posted April 8, 1999)

from UK

Goat Cheese Mashed Potatoes With Leeks And Chives

This is 1 of 100
Gourmet/Bon Appetit recipes added to the Epicurious
archive at The UK Recipe Archive this week from July-September 1999 -
old but good! There are now 987
Gourmet/Bon Appetit recipes on-line at
The UK Recipe Archive in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Goat Cheese Mashed Potatoes With Leeks And Chives

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : September 1991

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds russet -- (
baking) potatoes
1 1/2 cups thinly sliced well-washed white and pale
--
green part of leek
3/4 cup finely chopped
onion
2
garlic cloves -- minced
3 tablespoons
unsalted
butter
2/3 cup
milk
1 1/2 cups crumbled mild
goat cheese such as -- (about 6 ounces)
-- Montrachet
1/4 cup minced fresh chives

In a
saucepan combine the potatoes, peeled and cut into 1-inch pieces,
with enough cold water to cover them by 1 inch and
simmer them for 10 to
15 minutes, or until they are tender. While the potatoes are cooking,
in a
heavy skillet cook the leek, the onion, and the garlic in 2
tablespoons of the
butter, covered, over moderate heat, stirring
occasionally, for 10 minutes, or until the vegetables are
soft. Drain
the potatoes, return them to the
pan, and steam them over moderate heat,
shaking the
pan, for 30 seconds, or until any excess liquid is
evaporated. Force the potatoes through a
ricer or the medium disk of a
food mill into a bowl and stir in the milk, the remaining 1 tablespoon
butter, the leek mixture, half the
goat cheese, the chives, and salt and
pepper to taste. Spoon the mixture into a buttered 2-quart
baking dish,
sprinkle the remaining
goat cheese over the top, and bake the mixture in
the middle of a preheated 350F. oven for 20 minutes.

Serves 4 to 6.

Gourmet September 1991

Converted by MC_Buster.
--
Alan Hewitt



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.