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Besides being delicious, I love the fact that these can not only be made ahead of time, but they also freeze well. It's wonderful to come home from a long day at work, throw something on the grill and pop these babies in the oven. Add a nice green salad or some yummy roasted veggies and you've got a fabulous dinner - in no time flat!
P.S. If you have roasted garlic on hand, by all means, use it. I'm not always so well prepared; often I just throw some peeled garlic cloves in with the potatoes - as they cook together the garlic becomes sweet and soft and just about melts into the potatoes as you mash them.
- 1 medium sweet potatoes peeled and cut into 2 inch pieces
- 5-6 medium russet or golden potatoes peeled and cut into 2 inch pieces
- 6 medium cloves garlic
- 3 ounces goat cheese
- 1-2 teaspoons sea salt to taste
- ½ cup shredded Parmesan cheese
- 2 tablespoons butter
- ½-1 cup milk
- 1 tablespoon melted butter
- sweet paprika
- finely sliced fresh chives or finely chopped fresh rosemary for garnish, if desired
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Combine potatoes, both kinds, and garlic in a medium-large pot and cover with water. Bring to a boil, then reduce to simmer and cook until potatoes are very tender, about 15-20 minutes. Drain well and return to pot.
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Add goat cheese, butter, and milk (start with ½ cup) and mash with a potato masher till smooth and fluffy. Do not overbeat or potatoes will become gummy. Add more milk as needed. If you're going to swirl the potatoes you will need to add a bit more milk, probably close to the whole cup so that you can easily pipe them.
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Stir in Parmesan and either serve immediately or, if you plan to do the swirled potatoes, proceed with step 4 and 5.
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Butter 12 small dishes or ramekins generously. Cut a small snip off of the corner of a large heavy-duty zippered plastic bag and insert a large star decorator tip into opening. (I use a Wilton 1M tip and spread the points just a bit to make the opening larger.)
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After potatoes are cooked and mashed, allow them to cool for about 10-15 minutes, then spoon them into the prepared bag, close the zippered top and pipe into the 12 small bowls, as equally as possible. Drizzle with the melted butter, sprinkle with a bit of paprika and bake at 350˚F for about 15-20 minutes or until starting to turn golden. Sprinkle with fresh chives or rosemary and serve immediately.
To freeze, proceed with recipe through step 5 but do not bake. Place bowls of piped potato swirls on baking sheet and freeze, uncovered. After an hour, wrap well with plastic wrap or foil. (This will keep the swirls from getting crushed.) When ready to bake, remove potatoes from freezer and place on baking sheet. Bake at 350˚F for about 25-30 minutes or until beginning to turn golden. Sprinkle with fresh chives or rosemary and serve immediately.
kelly says
I love your site! I'm making the rosemary chicken tonight for dinner and I am attempting to make the two potato swirls with goat cheese and sweet garlic. I have all the ingredients on hand except for the russet potatoes. Do you think I could substitute red potatoes?
Chris Scheuer says
I think red potatoes would be just fine. Enjoy!
Dawn says
Hi Chris - these potatoes look amazing! Do you think that, instead of doing the swirls, you could simply place into a baking dish, drizzle with butter and the paprika, and bake for 15-20 mins just before serving? And do you think you could make ahead and then keep warm in a slow cooker on low heat for a few hours to free up oven space? If so, would you add the parmesan before or add just prior to serving?
Chris Scheuer says
Yes Dawn I think you could definitely make them in a baking dish ahead of time. Love your idea with the slow cooker! I would add the parmesan before.
lena says
so pretty! i never thought of combining sweet potatoes and potatoes together, i bet these must be real good!!
Veronica Miller says
Who needs cereal is RIGHT! I would have done the same thing. Wise breakfast choice! 🙂
Simply Tia says
These look extremely elegant and scrumptious Chris! Bravo.
Manju says
they look so awesome! I simply loved it...and will b definitely trying this out and I will gladly announce from whom I got this recipe 😉
Marina says
OMG, that is an amazing, delicious, beautiful, ...... fill the blank with all great words, potatoes! Love it!
Pacheco Patty says
Such a beautiful way to serve potatoes, I love the individual dishes! Your photos are lovely and I bet they were a huge hit;-)
The Café Sucré Farine says
I've never tried this Claire, but it would be worth a try. Another thing you could do is to pipe the swirls onto parchment paper, freeze them in batches, uncovered, then throw the frozen swirls into a zippered bag. When you want to serve them, just place them on a sheet pan and bake as directed or place them into small dishes or ramekins and bake as directed...........just a thought.......
Claire @ Claire K Creations says
What a beautiful way to serve potato Chris!
With freezing them, could you freeze them in a bag and then defrost, pipe and bake? My freezer isn't quite big enough to fit swirls or anything an odd shape.
Pam says
I love the swirls... they look fantastic and so delicious.
Sandra says
I was saying mmmmmmmm while I read this and I haven't even tasted them yet. Piping them makes for a gorgeous presentation. Using both kinds of potatoes is a pretty neat idea too.
The Mom Chef says
I am all about easy elegance. This looks fantastic, especially with that gorgeous piping job. Breakfast, huh? Not much difference between that and hash browns, I guess. 🙂
OLGUIS says
Very Gourmet and Yummy Plate.
Regards
Olguis.
Vicki Bensinger says
Chris these are beautiful. I love that you added goat cheese to them. What a nice dish to serve at a party or just for yourself.
Lenia says
These are so cute and I can imagine how tasteful they must be!xxx
Kim says
Wow! These little potaoes taters looks really, really good! I would definitly love these as I'm a potato lover!
Anonymous says
They look so delicious! I love, love, love potatoes.
Happier Than a Pig in Mud says
Truly a stunning presentation! Also popped over to see your roasted garlic, I've bookmarked it to try soon-thanks:@)
Shu Han says
they look gorgeous! what a way to make "plain old" potatoes look fresh and exciting! they remidn me of meringues haha!
Jennifer @ Peanut Butter and Peppers says
These look so adorable! One of my favorite combos is sweet potato and goat cheese. This is such a great recipe!!
Susan says
Wow, Chris - these look & sound amazing! I love that you made them in individual dishes! And, I so totally would have had them for breakfast with you!
Hovkonditorn says
These look so lovely and I bet they were good!
PolaM says
Beautiful! and super tasty too!
The Harried Cook says
Amazing recipe, Chris! I love it to bits... and the photographs are amazing! You take the best pictures! Thanks for another fabulous recipe!