Mashed Sweet Potatoes with Goat Cheese and Pistachios
-Today we??re cooking up a quick and delicious Thanksgiving side, Mashed Sweet Potatoes with Goat Cheese and Pistachios. I have about 3 lbs. of sweet potatoes that have been peeled and cubed. I??ll start by placing them in a 3 quart sauce pan then pour over enough water to cover. I like to season them with a little salt at this point. Bring the potatoes to a boil. Then reduce the heat to medium and simmer for about 10 minutes. While the potatoes are cooking, I??ll toast up some pistachios for a hit of delicious nutty flavor and a little extra crunch. Melt a little butter in a skillet and add about a half cup of the chopped pistachios. Toss a bit to get them nice and coated and cook them for 1 to 2 minutes over a medium heat until the pistachios are lightly toasted. Sprinkle with a little salt and pepper and set aside. Let??s check on those potatoes. They??re ready when I can easily pierce them with a knife. The potatoes are ready so I??ll drain and return them to the sauce pan. Now it??s time to add some half and half and butter. I like to melt butter in a glass measure in the microwave for ease. Heat about 1 minute or until the butter has just melted into the half and half. Pour this over the potatoes. Now, this is where [unk] it??s really delicious. Then use a potato masher to mash until fluffy. I like to use a potato masher but you can also use an electric mixer or food processor if you want an even smoother texture. I like my potatoes to have a little chunkier texture so I prefer to mash by hand. I??ll finish the potatoes by stirring in a couple of ounces of creamy goat cheese and fragrant thyme. That goat cheese just melts into the warm potatoes. When it comes thyme to serve, I??ll sprinkle with a little extra goat cheese and those toasted buttery pistachios. Simple and delicious. This is a side your Thanksgiving guests will be fighting over for the last bite.
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