35 min prep time
Smoky blue cheese adds a decisive tang to ordinary mashed potatoes, and yams lend a great color and flavor. These creamy potatoes are a wonderful accompaniment to virtually any meat dish.
1 small yam, peeled and diced
1 tbsp. extra-virgin olive oil
2 1/2 tsp. Kosher salt
4 medium Yukon Gold potatoes (about 2 pounds)
1/2 cup of milk
2 tbsp. unsalted butter, cut into 1/2-inch pieces
2 ounces semihard cheese grated (1/2 cup)
2 ounces smoky blue cheese crumbled (1/2 cup)
1/2 tsp. garlic powder
1 tsp. minced fresh thyme
1. Preheat the oven to 400°F.
2. Place a baking sheet in the oven to heat for 5 minutes.
3. In a large bowl, toss together the yam dice, olive oil, 1 teaspoon of the salt, and ½ 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.
4. While the yams are roasting, peel half or all 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.
5. In a small pot, heat the milk over low heat.
6. 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.
5. Gently fold in the roasted yams with the master or spatula. Do not fully incorporate the yams; leave spikes of color throughout the potatoes. Serve warm
The potatoes will keep, covered, up to 5 days in the refrigerator. Reheat, covered, in a 350°F oven for 30 minutes. Add more milk if needed.