Herb and Cheese “Deviled Potatoes”

Preparing the Potato Shells

1. Wash and scrub the potatoes and cut in half lengthwise.
2. Place potatoes into a medium-sized pot filled with cold water and add the salt.
3. Bring the pot of potatoes to a boil and reduce the heat to a simmer. Cook the potatoes for 18-25 minutes or until the tip of a knife meets little resistance when inserted into the potatoes.
4. Drain the potatoes and allow them to cool. Once the potatoes are cool, use a melon baller or small spoon to carve out a small cavity from each half of the potatoes.
   • The scooped-out flesh can be used in the filling; it can also be added to soups and chowders, or even crisped up and added to hash, etc.
5. Set the prepared potato halves on a serving tray and wrap with plastic wrap until ready to use.

Preparing the Filling

1. Stir salt into the hot water until it’s dissolved.
2. Add the cold milk, and then add the potato flakes, stirring to combine. Let the mixture sit for about a minute.
3. Fluff the potatoes with a fork or small whisk, then stir in the olive oil, herbed cheese spread, and chives until smooth. Allow the mixture to cool and adjust the seasoning with salt and pepper.
4. Transfer the cooled potato mixture to a piping bag fitted with a star tip or simply place the whipped potato mixture into a resealable plastic bag and cut the tip off.
5. Pipe the potato filling into each of the potato shells.

Preparing the Garnish

1. Bring a small pot of water to a boil and add cut the asparagus. Cook the asparagus for 30 seconds to a minute.
2. Drain the asparagus and shock in a bowl of ice water to retain the color and stop the cooking.
3. Drain the asparagus and arrange the pieces on top of each potato.

Note: These deviled potatoes pair perfectly with asparagus, but they can be garnished with other toppings such as sundried tomatoes, smoked salmon, radish slices, fresh herbs, tiny pickles, chilies, etc. Enjoy!