Roasted Garlic and Goat Cheese Mashed Potatoes

What is more comforting than mashed potatoes? Here I have added the sweetness of roasted garlic and the richness of goat cheese to make them more compatible with spicy foods, although they taste great with about anything and are a treat all by themselves.

Serves 6 to 8
• 21⁄2 lbs waxy potatoes, (red or white rose, Yukon gold, etc.)
• 10 to 12 cloves roasted and peeled garlic
• 1⁄3 cup half and half or whole milk
• 4 tbsp butter
• 8 oz mild goat cheese (a mix of half cup of cream cheese and a half cup of sharp grating cheese like parmesan, Romano, feta, Cotija, etc. may be substituted)
• 1 tbsp chopped fresh marjoram or cilantro (optional)
• Salt and pepper to taste

1. Peel and quarter the potatoes and cook in boiling water until just soft.

2. Heat (do not boil) the half and half and pass the potatoes and the garlic through a ricer or food mill into the hot milk (you may also mash together by hand).

3. Stir in the butter and the cheese, season with the salt and pepper and the herbs, if using.

Note: Do not over mix or they will get pasty.

Chef Daniel Hoyer teaches recreational cooking classes, leads culinary tours to Mexico and Southeast Asia and is the author of Culinary Mexico and Fiesta on the Grill. His next book, Culinary Vietnam is forthcoming. You can learn more about Hoyer's culinary adventure tours at www.welleatenpath.com.