Pureed potatoes, gold and sweet

4 servings

Ingredients

Quantity Ingredient
1½ pounds Sweet potatoes, peeled and
Cut into chunks
1 pounds Yukon gold or Idaho potatoes
Peeled and cut into chunks
4 tablespoons Heavy cream, butter, or
Chicken broth
Salt and freshly ground
Black pepper
Grated orange zest, fresh
Horseradish (optional)

Directions

Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper.

Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.

Yield: 4 servings

COOKING MONDAY TO FRIDAY SHOW #MF6666

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