Wednesday, March 14, 2012

Mashed Sweet Potatoes

I never really fell for mashed sweet potatoes the way that I've fallen for their Idaho brethren. I think it has something to do with the texture. Sweet potatoes are too stingy or something and they just don't get the desired creaminess to make mashing them worthwhile. There is no way to really fix this except to add one baking potato to the mix and call it a day. It adds all the creaminess that you need and makes these mashed sweet potatoes simply luscious. They are a welcome change to the carbohydrate section of your plate and they are super colorful and delicious. I think they go particularly well with chicken, steak, or pork chops. Mashed Sweet Potatoes
2 Sweet Potatoes
1 Russet Potato
2 Tbs. butter
1/4 cup plain yogurt or sour cream
salt and pepper

1. Peel and chop the potatoes into large hunks.
2. In a large pot of salted boiling water, boil the potatoes for 25 minutes, until tender.
3. Reserve about 1/2 cup of the water in a mug.
4. Drain the potatoes and add them to a large bowl.
5. Add the butter, yogurt, and a sprinkle of salt and pepper.
6. Mash together wit your masher until smooth. If the potatoes are too thick, add a Tbs. or so of the starchy water until they are your desired consistency.
7. Serve nice and warm with your favorite entree.

One Year Ago: Blueberry Crumb Muffins

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