From: Chef Alexandra Guarnaschelli, Butter, New York City. Yield: 1 muffin tin.
1 tsp. vegetable oil
2 red bell peppers, washed, cored and diced small
2 cups all-purpose flour
2 ½ tsp. baking powder
½ tsp. kosher salt
1 cup heavy cream
1 cup grated Cheddar cheese
1 small bunch chives, minced
as needed, extra flour for rolling biscuits
3 lb. Idaho® potatoes, washed
¼ cup heavy ceram
to taste, salt and pepper
1 tsp. paprika, optional
Preheat oven to 450°F. Arrange potatoes on baking sheet. Place tray in center of oven. Heat medium-sized saute pan. Add diced peppers and cook for 2 minutes, until liquid escapes and peppers become lightly translucent. Set aside to cool.
To prepare biscuits: In a large bowl, mix together the flour, baking powder and salt. Add cream and mix dough by hand. Once cream has integrated with flour, add cheese, chives and peppers and knead them in. Place some extra flour on a clean, flat surface. (Note: If using premade biscuit dough, simply knead in grated cheese and proceed with recipe from this point.) Turn dough out from bowl onto the flour. Flatten it until it is no more than half an inch in thickness. Cut it in half and place the two halves on a baking sheet. Refrigerate.
When potatoes are tender when pierced with tip of a knife, remove them from the oven. Lower oven temperature to 375°F. Split potatoes in half and use a spoon to scoop out flesh in the center. Transfer to a bowl. Discard the skins. Whisk in the heavy cream and season with salt and pepper to taste. Add paprika, if desired, to make it slightly spicy. Refrigerate.
Cut biscuit dough into large rounds. Each piece should be big enough to cover the bottom and sides of the muffin mold. Gently press dough into the bottom and line the sides. Fill the center with cooled potato mix. Cut a smaller round for the “top” and place it on top of the mashed potatoes. Twist the edges so the top conceals the delicious “mashed” center. Alternatively, bake them without tops.
Place the tray in center of the oven and bake until light golden brown, 10-12 minutes. Allow to cool slightly before removing them from the tin.