Fluffy Mashed Russet and Sweet Potatoes

Something Extra
Holiday 2015

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Happy holidays from Something Extra!

 

Fluffy Mashed Russet and Sweet Potatoes

Fluffy Mashed Russet and Sweet Potatoes
Ingredients
3 lbs. russet potatoes, peeled and cut into 1-inch cubes
1 lb. sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup heavy cream
1/2 cup Sunnyside Farms Butter, softened
3/4 tsp. Raley’s Alderwood Smoked Sea Salt
1/4 tsp. sea salt or to taste
Freshly ground pepper to taste
Directions

Great with Apple Cider Gravy on page 35.

Prep: 20 minutes Cook: 20 minutes Serves: 8 to 10

1. Boil potatoes in a large pot of salted water; drain well.
2. Fill a potato ricer to the top and press down firmly, scraping down the sides as necessary. Repeat to use all potatoes.
3. Stir in remaining ingredients and reheat in the microwave or on the stove until very hot.  

NOTE: We’ve used a potato ricer in this recipe to make super fluffy mashed potatoes. If you don’t have one, simply use your potato masher, however the potatoes won’t have quite the same texture.

Nutritional Information:
Nutrition per serving: 286 calories, 3 g protein, 15 g total fat (10 g sat.),
35 g carbohydrate, 4 g fiber, 4 g sugar, 45 mg cholesterol, 282 mg sodium, 8 points

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