This is wonderful as a side for a filet mignon or for any grilled protein. It has a delicateness that adds a nice softness to a grilled item to make it more “gourmet”. These mashed potatoes also are a great accompaniment to any dish that has a sauce. The flavor of the potatoes will only enhance the sauce not take away from it. The reason for using Sonoma Farm Balsamic Vinegar Aged 25 Years is that it is like a balsamic reduction which is sweet and smooth.
10 medium sized red skin potatoes scrubbed with skins left on and diced
1 ½ teaspoons of kosher salt divided
2 cups of milk
½ of a small log of fresh goat cheese – this whole log was almost 5oz.,
2 cubes of Dorot brand garlic or two cloves of garlic pressed through a garlic press
Balsamic Vinegar Reduction
1/2 cup of Somoma Farm Balsamic Vinegar Aged 25 Years or 1 cup of regular balsamic vinegar to make a reduction
Make balsamic vinegar reduction by adding balsamic vinegar to a small sauce pan over medium high heat and reduced by half. If using Sonoma Farm Balsamic Vinegar Aged 25 Years, the reduction process can be eliminated. Use whisk to stir and continue stirring until consistency becomes thicker. It should coat a spoon. If it gets too thick you will not be able to drizzle. If this happens add a splash of balsamic vinegar and mix to thin mixture so it will coat a spoon.
Place potatoes and 1 teaspoon of salt into a large pot half filled with water. Cook over medium heat until tender. Drain and let sit for about 5 minutes to eliminate any water left in the pot. Add milk, goat cheese, garlic and remaining kosher salt to potatoes. Mash until smooth. Add additional milk if you want creamier potatoes. Add less milk if you want thicker. Swirl in balsamic reduction.