We spent our honeymoon near Bozeman, Montana at our friends’ cabin. This was eight-years ago, and our trip consisted of attempting to fly-fish and eating our way around town. We recently went back to Montana (see here), and absolutely loved it. One of our favorite meals was at the Mint Cafe and Bar, where we had a bison tenderloin with smoked gouda mashed potatoes. We recently had a craving for the mashed potatoes after Sarah picked up a steak.
When we went to look up the Mint online, we were really sad to find that it recently closed. Hopefully, you can enjoy our tribute to a great restaurant we visited while in Bozeman. The recipe is pretty simple. You can peel the potatoes or leave the skin on. Use a potato masher to keep a thicker texture. Try gouda, cheddar, blue cheese, or no cheese at all. Sarah’s mother suggested adding chives to our mashed potatoes. It’s now pretty much a must in our house.
- 2 lbs Yukon Gold potatoes, peeled and cubed (about 1 inch)
- 1-2 cloves garlic
- ½ stick butter
- ¾ cup half and half
- ½ cup smoked gouda, grated
- chives, thinly sliced
- fresh cracked pepper
- Put potatoes, garlic, and a big pinch of kosher salt into a pan. Cover with water, bring to a boil, and simmer until fork tender.
- Warm the butter and half and half in a small sauce pan.
- Drain the potatoes and return pan back to stove.
- Add the warmed liquid a little at a time until you are happy with the consistency.
- Mash with a potato masher (see link below) or with a spoon. This gives you more control over the texture. If you use a blender, it’s easy to over-whip them and turn the potatoes into glue.
- Stir in grated cheese. Season with salt and pepper to taste. Stir in ¾ of your chives.
- To serve, top with the rest of your chives.