Cabernet Mashed Idaho®Potatoes with Mini Beef Filet
- Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
- In pan over low heat, bring heavy cream to simmer.
- Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and white pepper. Combine 1/4 cup of cabernet reduction with mash.
- Place mash in serving vessels; garnish each portion with beef filet and crumbled blue cheese. Drizzle 1 tablespoon remaining cabernet reduction over each portion.
Mashed Idaho® Potatoes with Mushrooms and Gorgonzola
- Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
- In pan over low heat, bring heavy cream to simmer.
- Mash cooked potatoes. Combine with heavy cream. Add butter; season with salt and pepper.
- Sauté mushrooms in olive oil until tender. Add shallot and sherry. Reduce until all liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
- Combine mushrooms with mashed potatoes. Gently fold in Gorgonzola. Place in serving vessels; garnish with roasted portobello slices and crispy pancetta.
Wasabi and Saffron Mashed Idaho® Potatoes with Sea Scallop
- Bring potatoes to boil in pot of salted water; cook until fork-tender. Drain well. Reserve.
- In separate pan over low heat, bring heavy cream and saffron to simmer. Turn off heat; rest mixture for 5 to 10 minutes to infuse saffron into cream.
- Mash cooked potatoes. Combine with saffron-infused cream. Blend in butter and wasabi paste. Add white pepper. Season with salt.
- Place mash in serving vessels; garnish each with scallop, drizzle of basil oil and fried basil leaf.
Cabernet Reduction
- Combine all ingredients in saucepan.
- Cook over low heat, stirring occasionally, until reduced by half, 10 to 15 minutes. Strain.