It isn’t Thanksgiving/the holiday meal season without mashed potatoes: am I right? I’m not sure why it goes this way in my house, but for some reason mashed potatoes seem to be reserved only for large holiday meals. I don’t tend to make them throughout the year or on a regular basis. I might have to figure out how to get them into my routine on a more frequent schedule…especially if they are these Goat Cheese and Rosemary Mashed Potatoes.
I’ll be honest: as awesome as buttery, heavy cream filled mashed potatoes are, I kind of prefer a version with cheese. And when it comes to smooth versus chunky mashed potatoes, I lean on the side of having some chunks involved. And if skin from the potatoes can be included, even better! All of those elements have come together with these bad boys. They’ve got a bit of chunk involved (unless you really want to make them smooth; that’s your prerogative), goat cheese, Neufchatel cheese, and fresh rosemary. Herby, savory, tangy…heck yes.
I’ve also been trying to figure out what to do about the gravy situation when it comes to Thanksgiving and Christmas (or any holiday dinners, really). Ah, the plight of the vegetarian.
I have been scouring books and the Internet for a good recipe to make for myself that does not include animal products, and I have yet to perfect one. I am getting close, but another batch or two might have to be in the works before I’m ready to share. In the meantime, I did try Veganosity’s porcini mushroom gravy recipe, which is what you see pictured in this post. The results were pretty tasty, and Justin appreciated the fact that the mushrooms that were strained out from the gravy also became a side dish/garnish for the rest of the meal. His favorite!
I can’t believe that the end of the year is only a few weeks away. Wasn’t it just yesterday that we were starting 2014? I suppose it hasn’t felt quite like the end of the year until yesterday, since our Florida temperatures were still quite high. But I tell you, yesterday we experienced quite a cold snap, and the Thanksgiving/Christmas season definitely felt like it was upon me. I even started thinking about how soon I could start unpacking/setting up our Christmas tree. It’s probably bad if I put it up before Thanksgiving, right? Part of me wants to just throw caution to the wind and break out the tree a little early. This year is going to be quite interesting when it comes to the tree – it is our first Christmas with Sherman in the house…and I have a feeling he might attempt to eat the tree and the ornaments. And the tree skirt. And any presents that might get placed underneath the tree. It’s time to take bets on how long it takes him to destroy at least one of those things. Anyone want to put in their guesses?
In the meantime, I’m just going to curl up with a big bowl of these mashed potatoes and not worry about it so much. I might have to partake in some of my favorite stuffing as well. Oh, you noticed that, did you? Don’t worry, the recipe is coming this week as well.
So tell me – are you team smooth or team chunky when it comes to your mashed potatoes? Butter or cheese?
- 2 pounds petite potatoes (small reds, honey gold, or fingerling)
- 2 sprigs fresh rosemary, chopped
- 2 ounces goat cheese
- 1 ounce Neufchatel cheese
- Salt and pepper, to taste
- Place potatoes in a large stock pot filled with water. Bring the pot to a boil and allow the potatoes to simmer until fork tender. Remove from heat and drain.
- Use a potato ricer to process the cooked potatoes into the warm pot you just drained them from. Alternately, you can add the potatoes back into the pot and use a potato masher instead. Add the rosemary, goat cheese, Neufchatel cheese, and salt and pepper, then stir until fully combined.
- Serve, and enjoy!