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Ingredients
- 4 med red-skinned potatoes scrubbed clean, cut in lrg chunks
- 4 med sweet potatoes, peeled, cut lrg chunks
- 1 tsp sea salt
- 1/2 c. heavy cream
- 1/2 c. lowfat milk
- 6 Tbsp. butter salt and fresh grnd black pepper, to
- 4 Tbsp. fresh flat-leaf parsley -- minced
Directions
- Combine the potatoes and sweet potatoes in a large pan. (Note: Equal-size chunks are important so they cook at the same rate.) Cover with cool water and add in the sea salt. Bring to a boil and cook till tender when poked with a fork, about 15 to 20 min. Drain the water from the pan.
- Heat the cream, lowfat milk and butter over low heat; don't boil. With a potato masher or possibly large fork crush the potatoes in their pan, adding the cream mix a little at a time. Season lightly with salt and freshly grnd black pepper.
- Continue mashing till the potatoes are blended well. There should still be some chunks left, with the red potato skins dispersed throughout. Add in more cream, lowfat milk or possibly butter if necessary. Taste and adjust seasoning, stir in the parsley and transfer to a serving bowl.
- NOTES : These are creamy, slightly sweet and colorful a welcome addition to Thanksgiving dinner.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 665g | |
| Calories 1053 | |
| Calories from Fat 447 | 42% |
| Total Fat 50.27g | 63% |
| Saturated Fat 20.8g | 83% |
| Trans Fat 8.4g | |
| Cholesterol 92mg | 31% |
| Sodium 3300mg | 138% |
| Potassium 1765mg | 50% |
| Total Carbs 133.43g | 36% |
| Dietary Fiber 20.5g | 68% |
| Sugars 22.66g | 15% |
| Protein 19.36g | 31% |
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