Goat Cheese Mashed Potatoes with Beef Coffee Gravy (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 pounds white russet potatoes, peeled and quartered |
4 ounces goat cheese |
4 tablespoons butter |
1/2 cup evaporated milk, plus more as needed |
salt and white pepper, to taste |
1 (15-ounce) can beef broth |
1 tablespoon worcestershire sauce |
1 teaspoon instant coffee |
2 tablespoons cornstarch |
1/4 cup water |
3 tablespoons butter, cut into large chunks |
salt and pepper |
Directions:
1. For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste.
2. For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste.
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