Yield: 1 Servings
|4 mediums||Red-skinned potatoes; scrubbed clean, cut in lrg chunks|
|4 mediums||Sweet potatoes; peeled, cut lrg chunks|
|1 teaspoon||Sea salt|
|½ cup||Heavy cream|
|Salt and fresh ground black pepper, to|
|4 tablespoons||Fresh flat-leaf parsley; chopped|
Combine the potatoes and sweet potatoes in a large pan. (Note: Equal-size chunks are important so they cook at the same rate.) Cover with cold water and add the sea salt. Bring to a boil and cook until tender when poked with a fork, about 15 to 20 minutes. Drain the water from the pan.
Heat the cream, milk and butter over low heat; do not boil. With a potato masher or large fork crush the potatoes in their pan, adding the cream mixture a little at a time. Season lightly with salt and freshly ground black pepper. Continue mashing un til the potatoes are blended well. There should still be some chunks left, with the red potato skins dispersed throughout. Add more cream, milk or butter if necessary. Taste and adjust seasoning, stir in the parsley and transfer to a serving bowl.
Per serving: 304 calories, 40 gm carbohydrates, 46 mg cholesterol, 429 mg sodium, 4 gm protein, 15 gm fat, 9 gm saturated fat The Washington Post
NOTES : These are creamy, slightly sweet and colorful a welcome addition to Thanksgiving dinner.
Recipe by: The Washington Post Posted to MC-Recipe Digest V1 #754 by The Meades <kmeade@...> on Aug 21, 1997