Goat Cheese and Sage Mashed Sweet Potatoes Topped with Pistachios
Sweet mashers, mashed sweeties, what do you call mashed sweet potatoes? Sure, there’s mashed potatoes but, like me, do you prefer to differentiate between regular potatoes and sweet ones? There’s an obvious difference in taste, color, texture. Anyway, I was in the mood for sweet potatoes recently and since I pulled myself away from yet another room painting dilemma to share this recipe, you have to know this must be something special. From the good people at Better Homes and Gardens…their recipes have yet to disappoint…here’s goat cheese mashed potatoes.
Since I can’t leave well enough alone, I tweaked the recipe a bit by adding some smoked paprika and cayenne pepper. Instead of leaving the butter and half-and-half to blend just the twosies, I infused them with sage (meaning I heated those 2 in the microwave with the sage then strained it out…really fancy) and I was without pistachios so this was topped with just more goat cheese and minced sage pieces. Easy, few ingredients, fast.
Obviously that is not my picture below. Obviously. My mix did not come out looking spectacular nor did I waste time fussing over the shot. My mash was like most, a mound that while not attractive, holds crave-inducing powers with its flavor. Who doesn’t like mashed potatoes? Actually, I know a few people that do not. Maybe they haven’t had a good batch or maybe they would prefer this version with sweet potatoes, butter, goat cheese, and sage. Just maybe.
Goat Cheese Mashed Sweet Potatoes adapted from Better Homes and Gardens
Serves 4 to 6 as a side (but who wants to share)
3 lbs. sweet potatoes, peeled and cubed (that was 3 potatoes for me)
1/2 cup half-and-half
1/4 cup butter
pinch of cayenne pepper-optional
2 pinches of smoked paprika-also optional
fresh sage-a handful of leaves (to top and infuse)
2 oz. goat cheese (plus more to top)
1/2 cup unsalted pistachios (or salted and go easy on the additonal salt)
Simmer the cubed potatoes until tender in boiling water. (Drain when finished.) Meanwhile, heat the half-and-half with the butter and toss in some sage leaves, a pinch of cayenne and 2 pinches of smoked paprika. Strain the leaves out and set aside. Toast the pistachios in a skillet with some butter then set aside. Once your tots are tender, add the half-and-half mix and mash with a fork or ricer. Stir in the goat cheese, add some salt and pepper to taste. Top with the pistachios and minced fresh sage, maybe some more goat cheese. Visit Better Homes and Gardens website for more recipes (not affiliated just a fan) because you’ll be wondering just how many worthwhile recipes you’ll find after having these. And the answer is a lot. Go get ’em, tiger.