Yield: 4 Servings
|Sweet potatoes, peeled and cut into chunks
|Yukon gold or idaho potatoes, peeled and cut into chunks
|Heavy cream, butter or chicken broth
|Salt and freshly ground black pepper
|Grated orange zest, optional
|Fresh horseradish, optional
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
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6666 Posted to MC-Recipe Digest V1 #607 by 4paws@... (Shermeyer-Gail) on May 12, 1997