Crisp Pasta Shells Stuffed with Idaho® Potatoes and Cheese
Source: Waldy Malouf The Culinary Institute of America (CIA)
Hyde Park, NY
Yield: Serves 6
Salt to taste
1 1/2 lb Idaho potatoes, peeled and cut into large chunks
1 cup + 2 Tbsp Milk
1 cup + 2 Tbsp Heavy cream
3 large Garlic cloves, smashed and peeled
3 Tbsp Unsalted butter
1 cup Grated Romano cheese
1/4 cup + 2 Tbsp Fresh goat cheese
1/4 cup + 2 Tbsp Minced shallots
Freshly ground black pepper to taste
1 12 oz box large pasta shells
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil for the pasta. In another pot, put the potatoes with enough water to cover them by 2 inches. Bring the potatoes to a boil and boil uncovered until the potatoes are tender, about 15 to 20 minutes.
Meanwhile, in a saucepan over medium heat, combine the milk, cream and garlic cloves and being to a simmer. Simmer for 10 minutes, then use a slotted spoon to remove the garlic cloves. Pour 1 1/2 cups of the cream mixture into a heatproof measuring cup and set aside. Add the butter to the milk and cream remaining in the pot and let melt.
When the pasta water boils, add the shells and cook until al dente, about 2 minutes less then the package time indicates. Drain the pasta and let cool slightly.
Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes over low heat, stirring until they are smooth and dry. Turn off the heat. Add the cream mixture to the potatoes and stir until smooth. Stir in 1/2 cup of the Romano, the goat cheese and shallots and season with pepper to taste and additional salt if desired.
Use a spoon to stuff the shells with the potato mixture. (Alternately, transfer the potato mixture to a large resealable bag with one corner snipped off and pipe it into the shells). Line up the shells in a large casserole and pour the reserved milk and cream over them to reach 1/2 inch up the sides of the casserole. Sprinkle with the remaining 1/2 cup of Romano and bake until crisp and golden, about 15 minutes.