Pureed potatoes, gold and sweet (mf)

Yield: 4 Servings

Measure 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
\N \N Salt and freshly ground black pepper
\N \N Grated orange zest, optional
\N \N 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

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