Nothing makes cheese lovers happier than finding a cheese that oozes creamy goodness when it melts. Burrata is one such cheese. Handmade, it is a cow's-milk cheese with rennet (a curdling agent) and cream. It is a soft cheese that melts well, with an outer shell of mozzarella stuffed with unpulled mozzarella.
This recipe shows how to add burrata to delicious russet or Yukon gold mashed potatoes. Any guests sitting down to dinner and expecting standard mashed potatoes will get a pleasant surprise.
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Ingredients
- 3 large potatoes, peeled
- Water
- 2 tablespoons salt
- 2 cups burrata
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1/4 cup chopped chives
- 3 large potatoes, peeled
- Water
- 2 tablespoons salt
- 2 cups burrata
- 1 cup heavy cream
- 5 tablespoons unsalted butter
- 1/4 cup chopped chives
Cooktop Cove
Directions:
1. Bring to a simmer enough water to cover the potatoes. Add the salt and whisk to dissolve the salt.
1. Bring to a simmer enough water to cover the potatoes. Add the salt and whisk to dissolve the salt.
2. Add the potatoes to the water.
3. In another pot, add the cream and butter. Heat the cream until the butter is melted and the cream is hot. Be careful not to boil the cream.
4. Add the burrata to the cream. Break up the cheese with a whisk so it incorporates more easily.
5. Continue whipping the cream until everything is blended. Turn off the heat and remove the pot from the burner.
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6. Drain the potatoes after they are cooked.
7. Slowly add the cream and burrata mixture. Use the whisk to break up the potatoes and mash them to the desired consistency.
8. Plate the potatoes. Garnish with chives.