Ingredients
- 3 lbs. Wisconsin potatoes washed, peeled and roughly chopped
- 1/2 cup heavy cream
- 1 1/2 cups dry champagne
- 1 Tbsp. pink sea salt (or more to taste)
- 2 Tbsp. Butter
- 4 oz. creamy Havarti cheese cut into small squares
- 1 Tbsp. thyme leaves finely chopped
- 1/2 tsp. tarragon leaves finely chopped
- thyme leaves additional, for garnish
Servings:
Units:
Instructions
- Place potatoes in a large stockpot with enough cold water to cover.
- Bring stockpot to a boil and allow potatoes to cook for about 20 minutes until very tender and able to be pierced easily with a fork.
- Drain water from potatoes and return to stockpot.
- While the potatoes are still hot, add the champagne, heavy cream, salt and butter.
- Using an immersion blender, mash and blend the potatoes until smooth.
- With a large spoon, stir in the diced Havarti cheese into the mashed potatoes until melted, then mix in the tarragon and thyme.
- At this point, if you feel your potatoes seem a little too dry, you can add another tablespoon of butter and a splash more of champagne.
- Place the mashed potatoes into a serving bowl, sprinkle with a bit of pink sea salt and some chopped thyme and serve immediately
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