4 tablespoons butter cut into pieces, at room temperature
2 cloves garlic minced
8 ounces goat cheese fresh crumbled
8 servings kosher salt and pepper black freshly ground
0.3 cup warm milk
2 pounds russet potatoes peeled cut into 1 1/2-inch pieces
1 pound yams white peeled cut into 3-inch pieces
Equipment
sauce pan
whisk
stand mixer
Directions
Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.
Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment.
Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.
