Breville the Multi Mash BSB380XL Instruction Booklet page 18

RECIPES PAge heAder.....
BAKEd GARLIC GORGONzOLA
POTATO MASH
Serves 4–6
INGREDIENTS
1 garlic bulb
3 lbs (1.3kg) yukon gold potatoes, peeled
and diced
4 tablespoons (56g) butter, room temp
½ cup (120ml) cream, warmed
1 ¾ teaspoons salt
4 strips of crispy bacon, chopped
⁄ cup (50g) crumbled gorgonzola cheese,
1
3
separated
METHOD
1. Preheat oven to 400˚F (200˚C)
2. Cut top off garlic and place onto a
baking tray and drizzle with oil. Bake for
30 minutes or until tender. Remove from
oven and set aside to cool completely.
Once cool, squeeze garlic from skin.
3. Peel potatoes and cut into 1 inch (2.5cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to a boil over high heat.
Once boiling remove lid and cook for
about 20–25 minutes or until potatoes
are tender and a skewer can be inserted
easily. Drain potatoes well.
4. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a
straight sided bowl or mash in saucepan.
Add the butter, cream, salt, and
2 tablespoons roasted garlic.
5. Assemble the motor body with the
masher attachment set to the Rustic
masher setting; using speed 15 mash
potatoes until lumpy consistency. Do
not over process as this will cause the
potatoes to be gluey.
18
6. Fold in bacon and ½ the gorgonzola
cheese.
7. Season to taste with salt and pepper.
8. Remove from bowl into a casserole dish
and top with remaining gorgonzola.
9. Turn the oven to broil and cook the
gorgonzola potatoes for 10 minutes or
until cheese is bubbly.