Traditional mashed potatoes are comfort food for me. But adding sweet potatoes makes them so much more interesting and breaks the monotony of plain mashed potatoes.
On the other hand, a dish of 100% sweet potatoes can be cloying and somehow seems to end up mixed with lots of butter, sugar and spices. While I like that on Thanksgiving and Christmas, I don’t want it very often. Adding white potatoes seems to mellow out the sweet potatoes in a nice way.
Don’t save this dish just for fall and winter holidays. It’s perfect with grilled meats–especially something spicy. My favorite is sausage for a quick weeknight meal.
- 1½ pounds white potatoes, peeled and diced in 2-inch pieces
- 1½ pound sweet potatoes, peeled and diced in 2-inch pieces
- 4 Tablespoons butter (divided)
- ½ + cup warmed milk (divided)
- Pepper (I use white pepper)
- Place white potatoes in bottom of saucepan, then sweet potatoes on top. Barely cover potatoes with water. Bring to a boil, then reduce to simmer until potatoes are fork tender but not falling apart.
- Drain potatoes. Remove sweet potatoes from the pan and place in another bowl. Mash white potatoes your favorite way. I normally use a masher–sometimes a portable mixer. Add 2 tablespoons (or more) butter and ⅓ cup (+ more as necessary) milk until desired consistency. Season with salt and pepper to taste.
- Repeat step two with sweet potatoes. Start with about 2 tablespoons of milk, adding until consistency matches white potatoes.
- Plop mashed sweet potatoes back into pan with mashed white potatoes and take a couple folds with a spoon to barely mix. Move to serving dish being careful not to mix too much.
Sweet potato lover??