Goat Cheese Mashed Potatoes with Beef Coffee Gravy
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 336
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 50
- Sodium
- 686
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
For Potatoes:
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
For Gravy:
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
- 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.
- 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.