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INGREDIENTS
- 4-5 Yukon Gold Potatoes skinned
- 5-6 oz goat cheese
- Kosher salt
- White pepper
This smooth and creamy Pomme Puree, perfectly whipped up by Chef Jamie Hough, is an absolute delight. Simple, salty, and satisfying- you can't go wrong with this one.
INSTRUCTIONS
- Peel and chop the potatoes into 1 inch pieces
- Boil for 8-10 minutes until softened
- Strain
- Place strained potatoes back into the empty pot
- Add 1/2 stick of butter
- Add a couple pinches of kosher salt to taste
- Add 1/2 teaspoon of white pepper
- Add the goat cheese
- Mix in a mixer if you like or mix thoroughly with an emulsion blender for smoothest results
