Kartoffelpüree mit Ziegenkäse

Zutaten

• 3 pounds Yukon gold potatoes (peeled if desired)
• 5 cloves garlic (peeled)
• 2 cups chicken broth
• 2 tablespoons kosher salt
• 1 1/2 cups milk
• 4 tablespoons butter (unsalted )
• 1/2 cup sour cream
• 8 ounces goat cheese
• 2 teaspoons black pepper
• 2/3 cup parmesan cheese
• Chives (for topping (optional))

Zubereitung

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Cut the 3 pounds Yukon gold potatoes into 1-inch cubes and place them in a large pot with the 5 cloves garlic, 2 cups chicken broth and 2 tablespoons kosher salt. Add enough water to cover the potatoes. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

3. 3

   As soon as the potatoes are tender, drain them in a colander.

4. 4

   Place hot potatoes and garlic in the bowl of a stand mixer and mix until smooth, about 1 minute. (You can also use a hand masher or a hand mixer.)

5. 5

   While still hot, slowly add in the 1 ½ cups milk, 4 tablespoons butter, 8 ounces goat cheese, ½ cup sour cream and 2 teaspoons black pepper.

6. 6

   Mix until smooth and milk is absorbed. Season with additional salt and pepper, to taste.

7. 7

   Add potatoes to a 9x12” baking dish. Sprinkle on the ⅔ cup parmesan cheese and bake 30-40 minutes, until golden.

8. 8

   Serve warm topped with chives, if desired.