Mashed Sweet Potatoes With Goat Cheese Rosemary Olive Oil Food

GOAT CHEESE MASHED SWEET POTATOES

Steps:

• Place potatoes in a large saucepan. Add enough water to cover. Bring to a boil and add salt. Reduce heat to medium high and simmer, covered, until potatoes are tender when pierced with a knife, about 10 minutes. Drain and return to the saucepan. Heat 1/2 cup half-and-half and 1/4 cup butter in a glass measuring cup in the microwave 1 minute. Mash half-and-half mixture into the potatoes. Stir in 2 oz. goat cheese.
• Sprinkle pistachios and fresh sage over potatoes.

INSTANT POT® MASHED SWEET POTATOES WITH GOAT CHEESE

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Place potatoes and whole garlic cloves into a steamer basket inside the pot. Close and lock the lid and set the venting knob to sealing. Select high pressure and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove lid and trivet, leaving sweet potatoes and garlic in the pot. Add goat cheese, butter, salt, and black pepper and mash to desired consistency. Serve warm.

ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES

Steps:

• Place garlic in small ovenproof bowl, and drizzle with olive oil.
• Roast for 30 minutes, or until very soft.
• Cool and peel the garlic, and reserve the oil.
• Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
• Drain, reserving 1 cup liquid.
• Discard the cooked rosmary.
• Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
• Mash to desired consistency, adding reserved cooking liquid as needed.
• Mix in 1/2 cup cheese.
• Season with minced fresh rosemary, salt and pepper all to taste.
• Garnish with fresh rosemary.

SWEET POTATO AND GOATS CHEESE MASH

Steps:

• Heat oven to 350F/180C.
• Place the potato, garlic and oil in a small oven proof dish and toss well. Cover and roast for 25 minutes.
• Squeeze the garlic into the potato (be careful it will be HOT!) and add the goats cheese. Mash everything together well.
• Add lemon juice and black pepper if desired.

SWEET POTATO PURéE WITH GOAT CHEESE AND TRUFFLE OIL

Steps:

• Cook sweet potatoes in large saucepan of boiling salted water until tender, about 15 minutes. Drain. Transfer sweet potatoes to processor. Add cheese and process just until mixture is smooth. Add butter and truffle oil. Process just until blended. Season puree with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir puree in large saucepan over medium heat until heated through. Transfer puree to bowl and serve.
• *Available at Italian markets, specialty foods stores and some supermarkets nationwide.

MASHED POTATOES WITH GOAT CHEESE

Steps:

• In a large saucepan, combine potatoes, 1 teaspoon salt, and enough cold water to cover by 2 inches. Bring to a boil over medium-high heat; reduce to medium-low, and simmer until tender, but not falling apart, 14 to 16 minutes.
• Drain and return potatoes to saucepan over medium-low heat; add milk and goat cheese. Mash with a potato masher until smooth and creamy. Season with salt and pepper; fold in scallions, and serve.

GOAT CHEESE & BLACK OLIVE MASHED POTATOES

Steps:

• Boil the potatoes with the thyme for 10 minutes.
• Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
• Reserve 1/3 cup potato water.
• Drain the potatoes and garlic.
• Mash potatoes and garlic until smooth.
• Stir in cream, goat cheese, olives, olive oil salt and pepper.
• If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.