1 medium sweet potato, peeled and cut into 2 inch pieces
6 medium russet potatoes, peeled & cut into 2 inch pieces
6 ounces goat cheese
2-3 teaspoons salt, or to taste
1/2 cup shredded Parmesan cheese
4 tablespoons butter
3/4 cup half and half
1 teaspoon paprika
1 tablespoon melted butter
1 bunch fresh rosemary or parsley for garnish (optional)
In large pot combine potatoes and garlic and cover with water. Bring to a boil, reduce to a simmer and cook about 20 minutes oar until potatoes are tender. Drain and return to the pot.
Add goat cheese, salt, butter, half & half, and paprika. Mash with potato masher until fairly smooth. Add Parmesan and beat potatoes with electric mixer until smooth and fluffy (but do not beat too long). If potatoes seem too thick to pipe into swirls add more half and half until desired consistency. (If you are not swirling the potatoes you can serve them now.)
Chill potatoes for about 20 minutes. Preheat oven to 350 degrees.
|These potatoes swirls were made using the cookie sheet method.|