GOAT CHEESE SMASHED POTATOES
2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound white yams, peeled and cut into 3-inch pieces
8 ounces fresh goat cheese, crumbled
4 tablespoons butter, cut into pieces, at room temperature
2 cloves garlic, minced
Freshly ground black pepper
1/4 cup warm milk, if needed
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 to 8 servings
Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.
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