Mashed white and sweet potatoes

8 Servings

Ingredients

Quantity Ingredient
3 larges Sweet potatoes; 14 to 16 ounces each, scrubbed
3 larges Baking potatoes; such as Idaho, about 8 ounces each, scrubbed
Vegetable oil for rubbing potatoes
½ cup Heavy cream
½ cup Reduced-sodium chicken broth
2 teaspoons Bottled horseradish; drained
Salt and finely ground black pepper, to taste

Directions

1. Heat oven to 325 degrees F.

2. Rub skins of potatoes lightly with vegetable oil; prick all over with tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake potatoes 1 to 1½ hours until easily pierced by tip of sharp knife, testing sweet potatoes after 1 hour.

3. When potatoes are cool enough to handle, cut lengthwise in half. Scoop pulp from white potatoes into large bowl; using fork or potato masher, mash briefly. Scoop flesh from sweet potatoes into same bowl; set aside.

4. In 1-quart saucepan bring cream and chicken broth to boil; remove from heat. With electric mixer at medium speed, slowly beat cream mixture into reserved potatoes until smooth and fluffy. Beat in horseradish, salt, and pepper (see note).

Note: Potatoes may be prepared ahead of time. Bake while turkey roasts and before preparing stuffing. Complete recipe and set aside; reheat, in microwave-safe serving bowl and covered with vented plastic wrap, on high (100% power) 4 to 5 minutes.

NUTRITION INFO: per serving: 230 calories (35% from fat), 9 g fat (4 g saturated), 20 mg cholesterol, 60 mg sodium, 36 g carbohydrate (4 g fiber), 3 g protein. % Daily Values: 4% calcium, 4% iron.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton <mhtarlet@...> on Nov 20, 1997

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