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Recipe courtesy of Damaris Phillips

Show: Southern at Heart

Episode: Taste of Home

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Total:: 35 min
Active:: 15 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound white yams, peeled and cut into 3-inch pieces
Kosher salt and freshly ground black pepper
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

Directions

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.

My Private Notes

Name: Goat Cheese Smashed Potatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces; 1 pound white yams, peeled and cut into 3-inch pieces; Kosher salt and freshly ground black pepper; 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