Mashed sweet potatoes are great, but they’re a little heavy. Mixing with russet makes for a flavorful, light, and tasty mash, with a crazy color never really intended to make its home on a plate. Boiled with the potatoes, the garlic becomes sweet and fragrant, without assaulting the palate.
Mixed Mashed Garlic Potatoes
2 lbs sweet potatoes, peeled & cut into 2-inch pieces
2 lbs russet potatoes, peeled & cut into 2-inch pieces
3 heads garlic, separated & peeled
3 tablespoons butter, melted
1 teaspoon salt
1/4 cup cream, warmed
Place potatoes and garlic in cold water in large pot and bring to boil. Cook until soft, about 10-15 minutes. Drain, then mash or run through food mill. Add butter, salt & cream and stir well. Great with Tuna Steak au Poivre.