Fill a pot with water and salt well. Bring to a boil.
Meanwhile, wash and scrub the potatoes. Then cube them. I usually go for smaller cubes so that they cook faster. Add the potatoes and garlic cloves to the boiling water and cook until the potatoes are tender (for ½-inch cubes, about 20-25 minutes). Drain well.
Return the potatoes to the pot and mash them with a potato masher or ricer. Stir in the milk and then sprinkle with the Gouda. Let it sit for a minute. Then stir to combine. Season well with salt and pepper.
Use frosting bag with wide tip to place on top of meatloaf. Finish with shredded cheese, chives and bacon if wanted.
Serve immediately.
Make into potato cakes by adding a little flour and more Gouda cheese if needed make into cakes dread through panko crumbs, grease griddle with garlic olive oil and cook.
In a large pot sauté the onion, carrots, celery, and garlic in the butter and oil. Cook mixture slow for about 15 minutes, without browning them. The sprinkle the flour onto the mixture, stir and cook for about 5 minutes. Add the broth, ale, and mustard. Turn the heat up and let simmer for about 15 minutes. Then add heavy cream and the cheese, and let cook until cheese is melted. Puree the soup, in batches, in a blender. When the soup is totally soup, add the hot sauce and Worcestershire. Season with salt and pepper to taste.
Croutons
Take rye bread and cut into small crouton size, place in a bowl and toss with some Olive Twist Garlic Olive Oil and Fresco Garlic Blend. Spread the croutons on a cookie sheet and toast in a 400 degree oven until golden brown.
Recipe Notes
This recipe uses two kinds of olive oil found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil names below to learn more about them:
