Author Notes
I made this as a side dish to go with a pork tenderloin. It reminded me of the flavors in twice-baked potatoes, but with an earthy, herby twist. —d_ribbens
Ingredients
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1-2 cups
cubed sweet potatoes
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1-2 cups
cubed russet potatoes
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2 tablespoons
apple cider vinegar
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1 tablespoon
butter
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salt and pepper to taste
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1/2 cup
sour cream
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1-2 tablespoons
finely minced fresh rosemary (dried will not work, sorry)
Directions
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Put the cubed sweet and russet potatoes together in a medium-to-large pot, and cover with cold water.
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Bring the pot with potatoes and water to a boil on the stove. Reduce to a simmer and cook until the potatoes are tender and falling apart, 20-30 minutes. Be sure to test both russet and sweet potato cubes for done-ness.
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Drain the water and return the potatoes to the pot. Using a potato masher, begin to mash the potatoes. Add the butter, salt, pepper, and apple cider vinegar.
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When potatoes are close to the texture you want, add the sour cream and rosemary. Mix well to blend all ingredients evenly. Serve warm.
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Note: these mashed potatoes are meant to be a bit on the chunky side. If you would like thinner mashed potatoes, you can add more sour cream, or a bit of chicken stock to obtain a smoother texture.
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