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1
Preheat the oven to 350 degrees F.
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2
Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes.
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3
Use a slotted spoon to transfer the beans to a salted ice bath.
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4
Once cooled, drain well and transfer to a large bowl.
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5
Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet.
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6
Roast until golden brown, 8 to 10 minutes.
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7
Transfer to the bowl with the green beans.
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8
In a large 12-inch cast-iron skillet, melt the butter over medium heat.
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9
Add the onion and saute until soft, 6 to 8 minutes.
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10
Add the flour and cook until golden brown, 2 minutes more.
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11
Pour in the mushroom broth, and bring up to a simmer.
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12
Cook until the sauce thickens, 6 to 8 minutes.
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13
Stir in the cream cheese, heavy cream, thyme, salt and pepper.
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14
When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes.
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15
Set aside.
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16
Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet.
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17
Pour the green bean mixture over the mashed potatoes and top with the fried onions.
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18
Bake until all the ingredients are hot and bubbly, 20 minutes.
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19
Place the potatoes and yams in a large saucepan, cover with cold water and season with salt.
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20
Bring to a boil and cook until fork-tender, 15 to 20 minutes.
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21
Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment.
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22
Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy.
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23
Season with salt and pepper.
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24
If necessary, add the milk to loosen.
