Free Recipe Mashed White and Sweet Potatoes
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Mashed White and Sweet Potatoes Recipe
3 lg Sweet potatoes; 14 to 16
-ounces each, scrubbed
3 lg Baking potatoes; such as
-Idaho, about 8 ounces each,
-scrubbed
Vegetable oil for rubbing
-potatoes
1/2 c Heavy cream
1/2 c Reduced-sodium chicken broth
2 ts Bottled horseradish; drained
Salt and finely ground black
-pepper, to taste
Mashed White and Sweet Potatoes Preparation
1. Heat oven to 325 degrees F. 2. Rub skins of potatoes lightly with vegetable oil; prick all over with tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake potatoes 1 to 1 1/2 hours until easily pierced by tip of sharp knife, testing sweet potatoes after 1 hour. 3. When potatoes are cool enough to handle, cut lengthwise in half. Scoop pulp from white potatoes into large bowl; using fork or potato masher, mash briefly. Scoop flesh from sweet potatoes into same bowl; set aside. 4. In 1-quart saucepan bring cream and chicken broth to boil; remove from heat. With electric mixer at medium speed, slowly beat cream mixture into reserved potatoes until smooth and fluffy. Beat in horseradish, salt, and pepper (see note). Note: Potatoes may be prepared ahead of time. Bake while turkey roasts and before preparing stuffing. Complete recipe and set aside; reheat, in microwave-safe serving bowl and covered with vented plastic wrap, on high (100% power) 4 to 5 minutes. NUTRITION INFO: per serving: 230 calories (35% from fat), 9 g fat (4 g saturated), 20 mg cholesterol, 60 mg sodium, 36 g carbohydrate (4 g fiber), 3 g protein. % Daily Values: 4% calcium, 4% iron. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Melissa Tarleton <mhtarlet@unity.ncsu.edu> on Nov 20, 1997
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