Goat Cheese Mashed Potatoes With Coffee Gravy |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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GOAT CHEESE MASHED POTATOES WITH COFFEE GRAVY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bromsey Estate in Jacksboro, Texas in 1990. 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 |
1/4 teaspoon salt |
1/2 teaspoon white pepper |
gravy |
1 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 |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes in a large pot and cover with cold water then bring to a boil over high heat.
2. Reduce to a simmer and cook until fork tender about 15 minutes.
3. Drain potatoes and put them into a large mixing bowl.
4. Break up potatoes with a mixer on low speed.
5. Add goat cheese, butter and 1/2 cup of evaporated milk then whip potatoes on medium speed.
6. Add additional milk until desired consistency is reached then season with salt and pepper.
7. Bring broth, Worcestershire sauce and coffee to a boil over medium heat then reduce to simmer.
8. In small bowl dissolve cornstarch in water then add to broth mixture.
9. Cook until the gravy has thickened to the consistency of cream.
10. Whisk in butter 1 chunk at a time then season with salt and pepper and serve over potatoes.
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