Poutine Mashed Potatoes

Name: Poutine Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 4 pounds potatoes (Russet, Yukon Gold, or a mix of both), peeled and quartered; 1 cup unsalted butter, room temperature, cut into chunks; 1 1/2 cups hot whole milk (or half and half); Kosher salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter; 2 medium shallots, minced; 8 ounces cremini or baby portobello mushrooms, finely chopped; 3 tablespoons all-purpose flour; 1 cup vegetable broth; Kosher salt and freshly ground black pepper, to taste; 1 pound cheese curds; Fresh herbs, such as parsley or thyme, for garnish

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Serves: 10

Prep Time: 15 Minutes

Cook Time: 25 Minutes

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About Poutine Mashed Potatoes

Taking inspiration from the iconic Canadian dish, this recipe combines creamy mashed potatoes with rich gravy and cheese curds, resulting in a delightful explosion of flavors and textures. The foundation of this dish lies in the velvety smoothness of the mashed potatoes. Creamy and buttery, they provide the perfect canvas for the savory elements to shine. The rich and flavorful gravy adds a luscious touch, while the cheese curds bring a delightful contrast with their chewy texture. Prepare to be transported to a whole new level of potato heaven!

Ingredients

4 pounds potatoes (Russet, Yukon Gold, or a mix of both), peeled and quartered

1 cup unsalted butter, room temperature, cut into chunks

1 1/2 cups hot whole milk (or half and half)

Kosher salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter

2 medium shallots, minced

8 ounces cremini or baby portobello mushrooms, finely chopped

3 tablespoons all-purpose flour

1 cup vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 pound cheese curds

Fresh herbs, such as parsley or thyme, for garnish

Preparation

01Add potatoes to large pot with enough cold water to cover potatoes by 1”. Generously salt the water and bring to boil over high heat. Once boiling, reduce heat to medium and continue to softly boil until potatoes are fork tender, 10-15 minutes depending on size. Remove from heat and drain, returning potatoes to warm pot to let excess moisture evaporate.

02Add butter and hot milk to potatoes and beat with hand mixer until smooth and fluffy. Season with salt and pepper to taste and mix until just combined.

03Heat butter in large nonstick skillet over medium-high heat. Once butter has melted, add shallots and saute until tender, about 3 minutes. Add mushrooms and cook, stirring frequently until tender and starting to caramelized, about 5 minutes.

04Sprinkle flour over mushrooms and stir 1 minute until skillet looks dry. Reduce heat to medium low and slowly whisk in broth. Continue to cook, stirring occasionally, until slightly thickened, 2-3 minutes. Season with salt and pepper to taste. Carefully transfer to blender and blend until smooth.

05Transfer creamy mashed potatoes to serving dish and top with cheese curds. Ladle warm gravy over curds and garnish with fresh herbs.