Red, White and Blue Potato Stacks | Idaho Potato Commission

Ingredients

• 2 each Idaho® Russet Potatoes, 100 ct.
• 1 teaspoon salt, plus more for seasoning
• 2 cups canola oil
• Red and White Potatoes
• 4 pounds Idaho® Russet Potatoes, cut into quarters
• 1/3 cup unsalted butter, room temperature
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper, black or white
• 2 Tablespoons chipotle peppers in adobo, pureed
• 8 oz. goat cheese<span class="Apple-converted-space"> </span>
• 4 cloves garlic, roasted and smashed
• 1 pound Idaho® Purple Potatoes
• 2 Tablespoons unsalted butter, room temperature
• ½ cup of heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper<strong><span class="Apple-converted-space"> </span></strong>