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We love potatoes so much in the south that we occasionally cook Idaho and Sweet potatoes together. That’s the case in this recipe.
2 large Idaho potatoes, peeled and diced
8 ounces smoked Gouda cheese, shredded
1 cup cream, divided
2 tsp salt, divided
2 large sweet potatoes
1 tsp smoked paprika
Place Idaho potatoes in a large sauce pot with enough water to cover. Bring to a boil; add 2 TBSP salt. Reduce heat to low, cover, and simmer for 10 to 15 minutes, or until tender. Drain and return to pan. Add Gouda cheese, 1/2 cup cream, 4 TBSP butter, and 1 tsp salt. Using a handheld potato masher, mash potatoes. If too thick add more cream 1 TBSP at a time.
Pierce sweet potatoes with a fork; place on paper towels in a microwave oven. Microwave on high for 8 minutes, or until tender, rearranging potatoes after 4 minutes. Let stand 5 minutes. Peel potatoes and mash. Add remaining cream, 4 TBSP butter, 1 tsp salt, and smoked paprika, stir until blended. In a 8 x 8 baking dish, put sweet potatoes on one side and the white potatoes on the other side. Swirl with a spoon, but do not mix completely together.
Serves 4
