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
- 1-2 cups cubed sweet potatoes
- 1-2 cups cubed russet potatoes
- 2 tablespoons apple cider vinegar
- 1 tablespoon butter
- salt and pepper to taste
- 1/2 cup sour cream
- 1-2 tablespoons finely minced fresh rosemary (dried will not work, sorry)
- Put the cubed sweet and russet potatoes together in a medium-to-large pot, and cover with cold water.
- 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.
- 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.
- When potatoes are close to the texture you want, add the sour cream and rosemary. Mix well to blend all ingredients evenly. Serve warm.
- 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.