RUSTIC BLUE CHEESE MASHED POTATOES
Steps:
- Preheat the oven to 400˚F.
- Place a baking sheet in the oven to heat for 5 minutes.
- In a large bowl, toss together the yam dice, olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pour onto the hot baking sheet. Bake for 20 minutes, or until the yams are brown and cooked through. Remove from the oven, transfer the yams to a medium bowl, and mash them. Set aside.
- While the yams are roasting, peel half or all of the peel from the potatoes. (Leaving some of the peel on adds texture and color to the dish.) Cut the potatoes into 2-inch pieces. Put the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of the salt, bring to a boil, and boil for 20 to 25 minutes, or until the potatoes are just cooked through.
- In a small pot, heat the milk over low heat.
- Strain the potatoes and return them to the pot. Add the butter, remaining salt and pepper, both cheeses, and the garlic powder, thyme, and warm milk. With a potato masher, gently mash the potato mixture. The potatoes should be slightly chunky.
- Gently fold in the roasted yams with the masher or a spatula. Do not fully incorporate the yams; leave spikes of color throughout the potatoes. Serve warm.
- Make Ahead
- The potatoes will keep, covered, for up to 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 30 minutes. Add more milk if needed.
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