Description
A delicious mash of sweet potatoes and russet potatoes, perfect as a side dish.
Ingredients
Scale
- 1 large russet potato (peeled and chopped)
- 1 medium sweet potato (peeled and chopped)
- ⅓ cup milk (dairy or unsweetened alternative)
- 1 tablespoon butter
- ½ teaspoon salt (or to taste)
- Optional: black pepper or garlic powder (to taste)
Instructions
- Add the peeled and chopped russet potatoes and sweet potatoes to a medium pot with enough cold water to cover, along with a generous pinch of salt.
- Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork tender.
- Drain the potatoes well and return them to the warm pot. Let them sit for about a minute so the extra steam escapes.
- Using a potato masher, mash the potatoes just enough to break them down. Don’t overmix—you want the russet and sweet potato to stay a little separate so you get those beautiful golden swirls.
- Pour in the milk, add the butter and salt, and mash gently again until everything comes together.
- Taste and adjust the seasoning if needed. Add black pepper or a pinch of garlic powder if using. Serve warm and enjoy!
Notes
- This method keeps the mash fluffy instead of watery.
- Feel free to add more milk if you prefer a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg