Goat Milk and Pecorino Romano Smashed Red Skins

I can eat potatoes a million and one ways and I'll always be sure to share the recipe with you all. Check out this recipe and let me know what you think!

I know what some of you may think- goat milk? But you know I wouldn’t tell you a lie when it comes to a recipe! Well, at least I hope so lol. The warmed goat milk, pecorino romano (which is made of goat milk) and roasted garlic will forever change the way you think about mashed potatoes.

My favorite potato to cook with is always a yukon gold but second choice is a nice redskin potato. They’re subtly sweeter than others and are good with the skin on. Which just saves so much time when I’m feeling lazy.

What You Need:

• 3 bulbs of garlic

• 1 tablespoon olive oil

• 6 pounds red skin potatoes, scrubbed and cut into cubes or wedges for even cooking

• 6 ounces pecorino romano

• 3 ounces of goat cheese

• ½ cup goat milk

• 6 tablespoons unsalted butter

• ⅓ teaspoon sea salt, to taste

• ½ teaspoon cracked black pepper

• 1 bunch of fresh parsley or chives, for garnish- finely chopped or minced

What You Need:

1. Preheat oven to 400F. Cut the tops of the garlic bulbs exposing the cloves and place the bulbs on a sheet of aluminum foil. Enough foil to wrap the cloves for roasting.

2. Drizzle the olive oil on the cut garlic bulbs, wrap them with the foil, and place on a baking sheet. Place in the oven and roast for 30 minutes.

3. Scrub clean and cut potatoes into even chunks. Fill a large pot with cold water and place potatoes into filled pot.

4. Cook the potatoes on medium heat and bring to a boil. Allow to cook until fully cooked or for about 25 minutes.

5. When the garlic has finished roasting and potatoes are done- take a small sauce pan and warm goat milk with butter and roasted garlic cloves.

6. After getting rid of the starchy potato water, place the potatoes back into the pot and smash with a potato masher or large fork.

7. Add the milk mixture, goat cheese, and half of the pecorino + fresh parsley. Continue to mash the potatoes until they’ve reached your desired texture. Don’t forget to season and add more to your liking if needed.

8. Top with remainder of the parsley or chives and cheese. Serve warm and send pictures to elle.thefoodie!