I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .