Cheesy Sweet Potato Pomme Purée
Why make regular mashed potatoes when you can make our Cheesy Sweet Potato Pomme Purée? We will show you how we make our potato side recipe that will take your dinner to the next level.
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.
Notes
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.