Recipe: Cheesy Stringy Potatoes
Potatoes can be used in so many ways: gnocchi, French fries, smashed potatoes, mashed potatoes, potato dauphinois, pomme puree, and, what I feel is the highest form of potatory, the aligot. Potatoes are coming hot at Blue Goose Farm right now and this cheesy stringy dish is certainly on the Matheson family dinner menu.
Yield: Serves 4, Time: 1 hour
Ingredients
- 4 Yukon Gold potatoes, peeled and quartered
- Kosher salt
- 1 cup heavy cream, warmed
- 1⁄2 cup (1 stick) unsalted butter
- 1 pound fresh cheese curds
- 1⁄2 pound fresh mozzarella cheese
- 1 teaspoon freshly ground white pepper
Directions
Place the potatoes in a medium pot and add water to cover by 2 inches. Add salt so the water is nice and salty; bring to a boil over high heat, then turn down to maintain a light simmer. Cook until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes through a colander.
Immediately pass the potatoes through a food mill and back into the pot. Set the pot over super low heat and stir in the warm cream and butter. Add half of each cheese, melt, then stir in the remaining cheeses. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season with salt and the white pepper. Serve warm.
Excerpted from Homestyle Cookery.