And I agree it is always BBQ weather, though it has been
a rough summer so far, no rain for ~40 days and the
temperature has been above 100 (~38C) for many days
now.
Apologies to the rest of the world, the units are imperial.
Garlic + Cheese Mashers
2 lbs russet potatoes
4 cloves garlic
~1 C shredded cheese
~2 tbsp Cream cheese
1/8 C unsalted butter
2 peppers (I get whatever is in season, usually chipotle,
habanero, jalapeno, chili)
Olive Oil
Salt
Fresh Pepper
1) put the peeled garlic and peppers on some
foil, lightly salt them, cover them in olive oil, maybe
4 tbsp or so, and stick it into the over (400 maybe)
or grill, takes about 1/2 hour in the oven. The garlic
should be very brown and the peppers with black
spots. that is when I take them out.
2) At the same time, Add the potatos to salted,
boiling water. I usually run the potatos through the
kitchen aid slicer with the peels on. Otherwise,
cube them into 1" squares so the peels won't be
long and stringlike. When it boils again, wait about
25 minutes and they are done.
3) Mince the garlic and pepper (I do it hot, but you
can wait for it to cool).
4) Shred the cheese, I use either havarti or white
cheddar, I am sure others will work, but I've never
tried.
5) put the potatos in the mixer and turn it on, dump
the shredded cheese (I use havarti or white cheddar)
into the mixer, add the cream cheese, butter, garlic,
peppers, wait for it to have the right consistency, if
too thick, add some cream.
6) I put in a few sprinkles of salt, then I put in probably
2 tbsp of fresh ground pepper (coarse), but I do it to
taste.
this is for about 4 servings.