Golden Coins Topped with
Country Mashed Idaho Potatoes
This unique potato and carrot dish is almost a complete meal! Country mashed potatoes, a mixture of cooked and crumbled Italian sausage, sautéed red bell pepper, shallot, garlic and cottage cheese, are served surrounded with golden, butter-fried potato 'coins' topped with crumbled blue cheese and broiled just until the cheese melts.
5 large Idaho Russet Potatoes
2 tablespoons butter
2 tablespoons virgin olive oil
1 small red bell pepper, seeded and diced
1 Italian sausage link, sausage removed from casing
1 shallot, diced
2 cloves garlic, chopped
1/2 cup large curd cottage cheese
5 sprigs thyme - divided use
5 sprigs rosemary - divided use
2 tablespoons blue cheese, crumbled
Salt and pepper to taste
- Peel, cut and cook 3 potatoes in lightly salted water with 1 sprig each of thyme and rosemary until tender, approximately 20 minutes. Drain and mash the potatoes.
- Sauté the sausage with the bell pepper, shallot and garlic. Drain off excess liquids from the mixture. Add to the potatoes along with the cottage cheese and season to taste.
- Wash the remaining 2 potatoes and then slice 1/4-inch thick. Sauté in skillet with hot butter and olive oil mixture 3 to 5 minutes each side until golden. Season to taste.
- Transfer the golden potato coins around outside edge of plate and top with mashed potato filling. Sprinkle with crumbled blue cheese. Broil for a few seconds until the blue cheese is melted. Garnish with sprigs of rosemary and thyme.
Makes 4 servings.
Recipe and photograph provided courtesy of Idaho Potato Commission.