Red-skinned potatoes; scrubbed clean, cut in lrg chunks
4
md
Sweet potatoes; peeled, cut lrg chunks
1
ts
Sea salt
1/2
c
Heavy cream
1/2
c
Milk
6
tb
Butter
Salt and fresh ground black pepper, to
4
tb
Fresh flat-leaf parsley; chopped
INSTRUCTIONS
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 pan.
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.
Per serving: 304 calories, 40 gm carbohydrates, 46 mg cholesterol, 429 mg
sodium, 4 gm protein, 15 gm fat, 9 gm saturated fat
The Washington Post
NOTES : These are creamy, slightly sweet and colorful a welcome addition to
Thanksgiving dinner.
Recipe by: The Washington Post Posted to MC-Recipe Digest V1 #754 by The
Meades <kmeade@idsonline.com> on Aug 21, 1997
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