Trio of Mashed Idaho® Potatoes
Ingredients:
- Cabernet Mashed Idaho®Potatoes with Mini Beef Filet
- 10 ounces peeled, quartered Idaho® All Blue potatoes
- 1-1/2 ounces heavy cream
- 1 tablespoon unsalted butter, softened
- Salt and white pepper to taste
- 1/2 cup Cabernet Reduction (recipe follows), divided
- 4 seared petite beef filets, 1 ounce each, for garnish
- Crumbled blue cheese for garnish
- Mashed Idaho® Potatoes with Mushrooms and Gorgonzola
- 10 ounces peeled, quartered Idaho® Yukon Gold potatoes
- 1-1/2 ounces heavy cream
- 1 tablespoon unsalted butter, softened
- Salt and pepper to taste
- 5 ounces button mushrooms, minced
- 1/2 ounce olive oil
- 1/2 ounce shallot, minced
- 1-1/2 ounces sherry
- 1/2 cup crumbled Gorgonzola cheese
- Sliced oven-roasted portobello for garnish
- Crispy pancetta for garnish
- Wasabi and Saffron Mashed Idaho® Potatoes with Sea Scallop
- 10 ounces peeled, quartered Idaho® russet potato
- 1-1/2 ounces heavy cream
- Pinch saffron
- 1 tablespoon unsalted butter, softened
- 1 teaspoon wasabi paste
- 1/2 teaspoon white pepper
- Salt to taste
- 4 Pan-seared scallops
- Basil oil as needed
- 4 fried basil leaves for garnish
- Cabernet Reduction (yield: 1/2 cup)
- 1 cup Cabernet Sauvignon
- 2 bay leaves
- 2 teaspoons peeled, chopped shallot
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cracked black peppercorns
Directions:
Cabernet Mashed Idaho®Potatoes with Mini Beef Filet
- Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
- In pan over low heat, bring heavy cream to simmer.
- Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and white pepper. Combine 1/4 cup of cabernet reduction with mash.
- Place mash in serving vessels; garnish each portion with beef filet and crumbled blue cheese. Drizzle 1 tablespoon remaining cabernet reduction over each portion.
Mashed Idaho® Potatoes with Mushrooms and Gorgonzola
- Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
- In pan over low heat, bring heavy cream to simmer.
- Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and pepper.
- Sauté mushrooms in olive oil until tender. Add shallot and sherry. Reduce until all liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
- Combine mushrooms with mashed potatoes. Gently fold in Gorgonzola. Place in serving vessels; garnish with roasted portobello slices and crispy pancetta.
Wasabi and Saffron Mashed Idaho® Potatoes with Sea Scallop
- Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
- In separate pan over low heat, bring heavy cream and saffron to simmer. Turn off heat; rest mixture for 5 to 10 minutes to infuse saffron into cream.
- Mash cooked potatoes. Combine with saffron-infused cream. Blend in butter and wasabi paste. Add white pepper. Season with salt.
- Place mash in serving vessels; garnish each with scallop, drizzle of basil oil and fried basil leaf.
Cabernet Reduction
- Combine all ingredients in saucepan.
- Cook over low heat, stirring occasionally, until reduced by half, 10 to 15 minutes. Strain.