Why make regular mashed potatoes when you can make our Cheesy Sweet Potato Pomme Purée?
We’re going to show you how we make our potato side recipe that will take your next date night dinner or Sunday dinner to the next level.
This potato recipe is also a great holiday side dish idea.
Cheesy Sweet Potato Pomme Purée
Do you aspire to take your mashed potatoes to the next level?
Well, I got you, and you’re going to be so excited when your lips grace the blessed spoon upon which these mashed potatoes sit.
When you taste these sinfully rich, luxurious, and velvety smooth Cheesy Sweet Potato Pomme Purée, you might scream hallelujah!
And paired with my falling off-the-bone thick-cut bacon wrapped short ribs you will know what perfection tastes like!
So, grab your favorite apron and tie it up tight because we are going into that kitchen, and we aren’t coming out until we get this one out of the pot and onto the dinner table.
Why Cheesy Sweet Potato Pomme Purée?
I have been a big fan of both French-styled Pomme Purée for its silky, creamy texture and its cheesy cousin Pommes Aligot (that’s just the French being fancy by adding cheese to potatoes).
My version ends up somewhere in the middle land of both styles with considerably less cheese than the recent Aligot version.
And unlike the traditional Pommes aligot, I forego the traditional Tomme d’Auvergne and fresh mozzarella cheeses.
Instead, I am using mild-medium sharp goat cheese and luxuriously sharp cave-aged Gruyère cheese mainly because these cheeses are relatively easy to obtain and France is so far away from Michigan.
The goat cheese adds a rustic buoyancy that speaks ever so seductively to my midwestern heart, and the cave-aged Gruyère is just me being all fancy, but in this case, it’s justified because Gruyère is just bae.
How to make Cheesy Sweet Potato Pomme Purée
Ingredients:
- 2 large sweet potatoes, cut into 1″ slices, then halved
- 2 sticks of high-quality butter, heated into browned butter (Land O’ Lakes European Style Butter)
- 1 cup whole milk
- 1/2 cup medium sharp goat cheese, grated
- 1/2 cup cave-aged Gruyère cheese, grated
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Equipment:
- Medium Stock Pot
- Hand Blender
- Good Quality Butter
- Good Quality Cheeses
- Maldon Sea Salt
Directions:
ProTip: Use block cheese because freshly grated cheese always tastes so much better. You can grate the cheese a day or so ahead but make sure it is properly sealed in an airtight container to avoid the cheese absorbing other unwanted flavors from the fridge. I highly recommend using a box grater because they have more stability and offer an assortment of grating sizes and styles.
- Place the sweet potatoes into a medium stockpot and add water until the potatoes are just covered. *Never add potatoes to boiling water. Why? Because when room temperature tubers are added to boiling, they will cook unevenly. The water and potatoes should always start at the same cool temperature to ensure the potatoes cook evenly. Cook the sweet potatoes over medium heat until the potatoes are cooked through, and the tines of a form can easily pierce the flesh of the sweet potatoes.
- While the potatoes are cooking, prepare the browned butter by adding two sticks of unsalted butter to a saucepan over medium-high heat. After the butter melts, use a whisk or fork to stir the butter until it begins to foam in about 7-8 minutes.
- Continue to stir until the milk fat particles start to brown. Remove the pan from the heat source and set aside.
- Drain the cooked potatoes and return them to the empty stockpot. Add the browned butter, whole milk, shredded goat cheese, and cave-aged Gruyère. Use the hand blender and mix the potatoes until silky and incredibly smooth.
- Finish with flaky sea salt and freshly cracked black peppercorns.
- Serve.
Using quality butter can make a massive difference in the outcome of any recipe, and with this potato recipe, using good butter is everything.
I stand by my Land O’ Lakes!
This is the only butter my mama and grandmother used, and they wouldn’t stir me wrong.
And Land O’ Lakes Extra Creamy Butter is 82% butterfat, meaning it has a creamier texture and richer flavor.
Adding whole milk keeps this recipe completely one hundred! Plus, it ensures these cheesy potatoes are flawless.
I am adding just the right amount of liquid to keep the potatoes loose and incredibly silky.
The result is a great side dish you will love much more than regular mashed potatoes.
Dinner Menu for a date night Idea
Thick-Cut Bacon Wrapped Braised Beef Short Ribs
Sautéed Garlic Broccolini
Cheesy Sweet Potato Pomme Purée
Wine Pairing- Achaval-Ferrer Mendoza Malbec 2013
These potatoes are great as a side dish for the holidays or Sunday dinner!
Either way, this is one recipe you’re guests will enjoy!
Find more side dishes to try below:
Cheesy Sweet Potato Pomme Purée
Equipment
Ingredients
- 2 large sweet potatoes cut into 1" slices then halved
- 2 sticks high-quality butter heated into browned butter (Land O' Lakes European Style Butter)
- 1 cup whole milk
- 1/2 cup medium sharp goat cheese grated
- 1/2 cup cave-aged Gruyère cheese grated
- flaky sea salt to taste
- freshly cracked black peppercorns to taste
Instructions
- Place the sweet potatoes into a medium stockpot and add water until the potatoes are just covered. Cook the sweet potatoes over medium heat until the potatoes are cooked through, and the tines of a form can easily pierce the flesh of the sweet potatoes.
- While the potatoes are cooking, prepare the browned butter by adding two sticks of unsalted butter to a saucepan over medium-high heat. After the butter melts, use a whisk or fork to stir the butter until it begins to foam in about 7-8 minutes.
- Continue to stir until the milk fat particles start to brown. Remove the pan from the heat source and set aside.
- Drain the cooked potatoes and return them to the empty stockpot. Add the browned butter, whole milk, shredded goat cheese, and cave-aged Gruyère. Use the hand blender and mix the potatoes until silky and incredibly smooth.
- Finish with flaky sea salt and freshly cracked black peppercorns.
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