Pureed potatoes, gold and sweet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sweet potatoes, peeled and |
| Cut into chunks | ||
| 1 | pounds | Yukon gold or Idaho potatoes |
| Peeled and cut into chunks | ||
| 4 | tablespoons | Heavy cream, butter, or |
| Chicken broth | ||
| Salt and freshly ground | ||
| Black pepper | ||
| Grated orange zest, fresh | ||
| Horseradish (optional) | ||
Directions
Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper.
Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.
Yield: 4 servings
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