Smoky Mashed Potatoes
Ingredients
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2 large Idaho potatoes, peeled and cut into 1-inch cubes
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8 ounces smoked Gouda cheese, shredded
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1 cup cream, divided
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8 tablespoons butter, divided
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2 teaspoons salt, divided
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2 large sweet potatoes
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1 teaspoon smoked paprika
Directions
1.
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 to 15 minutes, or until potatoes feel tender when pierced with a wooden skewer. Drain and return to pan.
2.
Add Gouda cheese, 1/2 cup cream, 4 tablespoons butter, and 1 teaspoon salt. With a handheld potato masher, mash potatoes. If a thinner consistency is desired, add more cream, 1 tablespoon at a time.
3.
Pierce sweet potatoes with a fork; place on paper towels in a microwave oven. Microwave on High (100-percent power) for 8 minutes, or until tender, rearranging potatoes after 4 minutes. Let stand for 5 minutes.
4.
Peel sweet potatoes and mash. Add remaining 1/2 cup cream, 4 tablespoons butter, 1 teaspoon salt, and smoked paprika, stirring until blended.
5.
Spoon sweet-potato mixture next to mashed-potato mixture in a casserole or serving dish, swirling with a spoon. (Do not blend in completely.)
Note:
These potatoes can be made ahead and reheated in a 350 degree F oven or on a grill for approximately 30 minutes
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