These mashed potatoes are made with regular potatoes and sweet potatoes, along with cream, butter, and seasonings. Feel free to use half-and-half or light cream instead of the heavy cream in these mashed potatoes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Combine the potatoes and sweet potatoes in a large pan.
Note: Equal-size chunks are important so they cook at the
same rate.) Cover with cold water and add the sea salt.
Bring to a boil and cook until tender when poked with a
fork, about 15 to 20 minutes. Drain the water from the
Heat the cream, milk and butter over low heat; do not boil.
With a potato masher or large fork crush the potatoes in
their pan, adding the cream mixture a little at a time.
Season lightly with salt and freshly ground black pepper.
Continue mashing un til the potatoes are blended well.
There should still be some chunks left, with the red potato
skins dispersed throughout. Add more cream, milk or butter
if necessary. Taste and adjust seasoning, stir in the
parsley and transfer to a serving bowl.
Recipe as adapted from The Washington Post, approx. 1995
NOTES : These are creamy, slightly sweet and colorful a welcome
addition to Thanksgiving dinner.
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