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.
Hosting 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.
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!