Smoky Mashed Potatoes
Nb persons: 4
Yield:
Preparation time: 25 minutes
Total time: 45 minutes
Source: Taste of the South Magazine
| 2 large | Idaho potatoes, peeled and cut into 1" cubes |
| 8 oz. | smoked Gouda cheese, shredded |
| 1 c. | cream, divided |
| 8 Tb. | butter, divided |
| 2 tsp. | salt, divided |
| 2 large | sweet potatoes |
| 1 tsp. | smoked paprika |
Place Idaho potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
Add gouda cheese, 1/2 cup cream, 4 Tb. butter and 1 tsp. salt. With a handheld potato masher, mash potatoe. If a thinner consistency is desired, add more cream, 1 Tb. at a time.
Pierce sweet potatoes with a fork; place on paper towels in a microwave oven. Microwave on high for 8 minutes, or until tender, rearranging potatoes after 4 minutes. Let stand for 5 minutes.
Peel sweet potatoes and mash. Add remaining 1/2 c. cream, 4 Tb. butter, 1 tsp. salt and smoked paprika, stirring until blended.
Spoon sweet potato mixture nest to mashed potato mixture in a casserole or serving dish, swirling with a spoon. (Do not blend in completely.)
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