Description
Burrata + mashed potatoes=a combination meant-to-be. But let’s be real, what doesn’t burrata go with?!
Ingredients
Scale
- 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