Mashed Yams with Goat Cheese

To me the quintessential British food is bangers and mash, soft and creamy taters paired with a lovely meaty slice of sausage. I ended up going to Mum’s Great Comfort Food during my first night in Edinburgh, a place known for making their own sausages with fresh ingredients. I had the steak and kidney paired with a chorizo link absolutely delicious!


Now as much as I wish I had a sausage grinder and the ability to make my own sausages at home (Santa?) I don’t, so instead of bangers I’m giving you the “mash”, my version. Growing up we rarely had potatoes in the house, yes I know, an Irish family with no potatoes is sacrilegious, but my Dad had an intolerance to them. Fries were a luxury item at a restaurant and at home the humble mashed potatoes were replaced with a tastier version of mashed yams.


Sweeter with more flavour, my version has a nice tang to it from some goat cheese warmed throughout. Since we can’t have polenta (intolerance to corn, welcome to my family) I replace it with the yams instead. Try them with a ratatouille on top or in the case of tonight’s dinner, paired with a curry roasted chicken.


Mashed Yams with Goat Cheese
A sweeter and tangier version than the typical mashed potatoes.
  • 4 cups orange yams, peeled and cubed
  • 2 tbsp goat cheese
  • black pepper
  • water
  1. Place yams and water, to cover, in a large pot and bring to a boil. Boil yams until tender (when a knife can easily slide through) and drain the water.
  2. Keep the yams in the pot and mash till soft; blend in goat cheese and black pepper.
  3. Serve with traditional bangers (sausages) or any other entree you wish. Tonight it's roasted chicken!


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