Mashed Potatoes Two Ways: Goat Cheese Mash and Sweet Potato Mash

Mashed potatoes are one of the most quintessential holiday side dishes and everyone seems to have their own favorite recipe and technique for them. I pretty much like mashed potatoes any way you give them to me, but these two recipes happen to be my favorite.

Mashed potatoes two ways! Thanksgiving recipes from MelodramaHosting a dinner can be stressful, especially when everyone these days has different dietary restrictions. Hopefully this helps you out!

The first is a yukon gold and goat cheese mash that is full of amazingly creamy and full of flavor. The second is a delicious sweet potato mash that is on the healthier side, suitable for vegans, and equally as delicious.

Goat Cheese Mashed Potatoes

2 lbs Yukon Gold potatoes
1 cup of milk
1/2 stick of butter
2 oz goat cheese (room temperature)
1 tsp of salt (plus more to taste)
Fresh thyme (optional)

Peel and boil potatoes until fork tender, about 10 to 15 minutes. In a small sauce pan heat butter, milk, and salt over medium heat. Run potatoes through a potato ricer. Add goat cheese. Slowly add the milk/butter mixture (you may not need to use all of it) and whisk until you reach a creamy fluffy texture. Season to taste with more salt if needed. Garnish with a sprinkle of fresh thyme leaves.

Sweet Potato Mash with Pecans

3 large sweet potatoes
1 tablespoon olive oil
Pinch of cayenne pepper
Salt to taste
1/4 cup pecans
1 tbs brown sugar

Lightly toast pecans in a pan and place into a small bowl. Roughly chop pecans and toss with brown sugar. Set aside. Peel and boil sweet potatoes until fork tender. Use a potato masher to smash potatoes. Add olive oil, cayenne pepper, and salt and mix together. Top with pecan mixture.

Mashed potatoes two ways! Recipes from Melodrama

You can keep these warm over a double boiler until you’re ready to serve. They also reheat over a double boiler quite nicely. Enjoy!



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