Best 2 Potato And Cheese Purée Recipes

Whether you're looking for a comforting side dish or a delectable main course, potato and cheese purée is a culinary delight that will tantalize your taste buds. This delectable dish combines the creamy richness of cheese with the fluffy texture of potatoes, creating a symphony of flavors that will leave you craving more. Join us on a culinary journey as we explore the best recipes for this delectable dish, promising a culinary experience that will transport you to a world of cheesy potato bliss.

Here are our top 2 tried and tested recipes!

SWEET POTATO PURéE WITH GOAT CHEESE AND TRUFFLE OIL

Sweet Potato Purée with Goat Cheese and Truffle Oil image

Categories Cheese Dairy Vegetable Side Christmas Thanksgiving Vegetarian Goat Cheese Root Vegetable Sweet Potato/Yam Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces
4 ounces soft fresh goat cheese (such as Montrachet), crumbled
2 tablespoons (1/4 stick) butter
1 teaspoon white truffle oil*

Steps:

Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil. Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
*Available at Italian markets, specialty foods stores and some supermarkets nationwide.

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree image

Provided by Bobby Flay

Categories main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 cup olive oil
6 cloves garlic
1 flank steak, 2-2 1/2 pounds
Salt and freshly ground pepper
Olive oil
6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped
2 shallots, coarsely chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup red wine
3 cups chicken stock
1 cup veal stock
1/4 cup chopped parsley
2 roasted red pepper, peeled, seeded and diced
1 Spanish onion, sliced, grilled and diced
1 1/4 cup heavy cream
6 ounces soft goat cheese
6 potatoes, cooked, peeled and diced and kept warm
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper

Steps:

Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this recipe as they are fluffy and creamy when mashed.
Use fresh ingredients: Freshly grated cheese and herbs will give your potato and cheese pure the best flavor.
Don't overcook the potatoes: They should be tender but still slightly firm. Overcooked potatoes will become mushy.
Mash the potatoes until smooth: Use a potato ricer or a food mill to get the smoothest texture.
Add the cheese and other ingredients gradually: This will help to prevent the cheese from clumping.
Season to taste: Add salt, pepper, and other seasonings to taste.
Serve immediately: Potato and cheese pure is best served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Potato and cheese pure is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With its creamy texture and cheesy flavor, it's sure to be a hit at your next meal. So next time you're looking for a simple but satisfying dish, give potato and cheese pure a try. You won't be disappointed!