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Burrata + mashed potatoes=a combination meant-to-be. But let’s be real, what doesn’t burrata go with?! I know the burrata craze is a little overdone but the cheese is so popular for a reason. Soft and creamy inside, with that fresh mozzarella shell we all know and love; it makes a great addition to your mashed potatoes. See that creamy speck in the lower right corner? A perfect burrata splotch.
I had these at Wayfare Tavern in San Francisco a few years ago and I still think about them. They were SO CREAMY. I can’t even imagine the quantity of butter/cream/milk/burrata that might be in the restaurant dish. See picture below for reference (and motivation for if you should find yourself in San Francisco or anywhere near Wayfare, YOU SHOULD GO GET THEM.)
I can’t say this is an exact approximation of that dish, but these are so delicious and will give you a glimpse of those potatoes.
Burrata Whipped Potatoes
- Yield: 4 servings 1x
Description
Burrata + mashed potatoes=a combination meant-to-be. But let’s be real, what doesn’t burrata go with?!
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 to 8 garlic cloves, peeled and smashed
- 2 to 2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/3 cup heavy cream
- 1/4 cup whole milk
- 1 to 2 balls burrata
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons finely chopped fresh chives
Instructions
- In a small saucepan, combine the olive oil and garlic; cook over low heat for 30 to 40 minutes, until the garlic is very soft and golden in color.
- Bring a large pot of water to a boil over high heat. Once boiling, season with 2 teaspoons kosher salt and carefully add the potatoes. Gently boil over medium heat for 15 to 20 minutes, until the potatoes are fork-tender. Reserve 1 cup of the cooking water and drain the potatoes. Return the drained potatoes back to the pot and, using a hand mixer, whip the potatoes until mashed. Add the olive oil, softened garlic cloves, cream, and milk to the potatoes and whip until light and fluffy. Pull the burrata into small pieces and add to the potatoes. Stir in with a wooden spoon until stretchy and melted. Season to taste with salt and pepper. Use the reserved potato cooking water to thin the potatoes to achieve a very creamy texture, if necessary. To serve, sprinkle the chives over top and, if desired, drizzle a little extra-virgin olive oil.
- Category: Vegetable Sides