Author Notes
These are a classic in my family, not too sweet, not too rich. Lovely orange color with a tiny kick. —Carl Williamson
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Ingredients
- Potato Prep
-
5
Peeled red, russet or baking potatoes
-
5
Peeled orange sweet potatoes or yams
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1 pinch
Salt
- Fixings
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1/4 cup
Milk
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1/4 cup
Light Sour Cream
-
1/4 cup
Shredded Parmesan
-
2 tablespoons
Horseradish
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2 tablespoons
Butter
-
1 teaspoon
Salt
-
1/2 teaspoon
Nutmeg
-
1/2 teaspoon
Black pepper
Directions
- Potato Prep
-
Start the salted water to boil, add the white potatoes, cut in large chunks.
-
Cook 15 minutes, then add the chunked sweet potatoes and cook another 10 minutes, or until both are tender.
-
Drain off all water.
- Fixings
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Add above ingredients to drained potatoes and mash. Taste and adjust seasoning.
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These will be smooth, beautiful light orange color. Not sweet. Can be served with or without gravy. Reheat in covered glass casserole or microwave. Easy to prepare the day before. Can be frozen.
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