Gouda Smashed Potatoes with Speckled Aioli

[C_Ruark]

Gouda Smashed Potatoes with Speckled Aioli

Serves 6 as Side.

An iron skillet and one of Holland's greatest exports lend a hand to sprucing up this recipe out of my Gramma's kitchen. The yellow Aoili, seasoned with Allspice, makes this side an excellent compliment to any grilled food. Enjoy! - CSR

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POTATOES

• 3 lb Potatoes; redskin; medium; cubed (1/2")
  
• 1/2 Shallot bulb; minced
  
• 2 T Olive oil
  
• 3 c Water [+]
  
• 1-1/2 c Cheese; Gouda or Edam; shredded; firmly packed
  
• 1/4 c Creme fraiche
  
• 2 Garlic cloves; finely chopped
  
• 1/2 c Butter
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• 1/3 c Milk; whole
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• 2 T Parsley; chopped fine
  
• Salt and Pepper; to taste
  

SPECKLED AIOLI

• 1 c Mayonnaise; room temperature
  
• Turmeric; healthy dash
  
• 2 T Oil; Black Truffle
  
• Juice of 1 lime; strained
  
• 1 tsp Allspice; finely ground
  
• 1 tsp Dill
  

- garnish -

• Parsley; sprigs
  

Recipe Notes:

[*] - I prefer rather stiff potatoes. Quantities here are my personal choices, you are encouraged to adjust amounts to achieve desired consistency.

[+] - Amount varies depending on equipment.

Equipment:

- Heavy Skillet (Cast-iron is preferred); Medium Heated

- Colander

- Bowls; 2 count; 1 transfer; 1 mixing

- Fork; large (or similar device)

- Squeeze Bottle + funnel

- Chef's Ring; 3-1/2" diameter (or larger); lightly buttered before each assembly.

Optional:

- Ricer

- Chef's Torch

PREP METHOD - Potatoes

1. Divide cheese into two portions. 1 = 1 c; 2 = 1/2 c - reserve this portion for garnish.

2. In skillet, add oil. Wait until smoking before continuing

3. Add shallot; sauté lightly.

4. Add potatoes; brown all sides lightly.

5. Add enough water to skillet to just cover potatoes; reduce heat to simmer potatoes until fork tender.

(approximately 10 - 15 min's depending on equipment)

6. Remove from heat; drain potatoes and place in medium transfer bowl.

7. Press potatoes through ricer into mixing bowl, reserving skins throughout the process which are added to the bowl.

8. Add 1 c Gouda, Crème fraiche, garlic; mix well.

9. Add butter and milk; set consistency.

10. Add salt and pepper to taste.

11. Incorporate parsley.

PREP METHOD - Speckled Aioli

12. Combine mayonnaise, turmeric, black truffle oil, limejuice, allspice and dill into a squeeze bottle; shake vigorously for a minute.

PLATING

13. Place Chef's ring on plate; spoon in potato mixture; level the top; carefully remove ring.

14. Sprinkle reserved cheese on top.

15. (Optional) Gently melt/crisp cheese with chef's torch.

16. Garnish with parsley springs.

17. Finish by drizzling aioli around potatoes in a desirable design.

END OF METHOD

Keywords: American, Dinner, Potatoes, Cheese

( RG1279 )