How to Cook The Healthiest, Most Delicious Mashed Potatoes You'll Ever Taste (It's Yam-A-Licious!)

Potatoes are one of the most versatile veggies in our diet. They can be baked; cubed for hash; made into potato pancakes, latkes, and gnocchi; included in soups; sliced for casseroles; and of course, cut into strips for french fries. Mashed potatoes are a worldwide favorite, enjoyed with butter, gravy, and a variety of ingredients including green onions and cheese. If you want a surprisingly fluffy, delicious bowl of mashed potatoes with a traditional taste and an unexpected natural sweetness, you must try this amazing recipe. Recipe credits: Daniel J. Gansle.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 medium sweet potatoes (or yams)
• 4 medium russet potatoes
• 1/2 cup heavy (whipping) cream
• 1/2 cup sour cream
• 3/4 cup milk
• 2 cloves minced garlic
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium cooking pots
• Vegetable peeler
• Large stirring bowl
• Handheld potato masher

1. Begin by filling two medium cooking pots about 2/3 full with water and placing on stove to boil.

2. Using your vegetable peeler, peel potatoes.

3. Slice potatoes evenly (as even as possible). Pre-slicing cooks potatoes far faster than dumping them in boiling water whole.

4. Place sweet potato slices in one pot of boiling water, and russet potato slices in the other. You are separating the sweet potatoes from the russets because sweet potatoes take longer to cook. Don't hastily put them all in one pot, or you'll get mushy russets and undercooked sweet potatoes.

5. About 10-15 minutes later, check to see if potato slices are done. They will begin to crack and have a fuzzy appearance. Make sure thicker slices are done by sticking a fork in them. If the potato slice is very soft with no resistance and it cracks, it is done.

6. Using a fork or a large spoon that has drainage holes, transfer cooked potato slices into large stirring bowl.

7. Add the following ingredients to hot sweet potatoes: 1/2 cup heavy (whipping) cream, 1/2 cup sour cream, 3/4 cup milk, 2 tablespoons butter, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 2 cloves of minced garlic.

8. Using potato masher, mash all ingredients vigorously until all you see is tiny chunks of potato. Potatoes don't have to be perfectly smooth.

9. Potatoes should be light and fluffy. If they are a bit too heavy and pasty, add one tablespoon milk at a time and re-mash until fluffy.

10. When you are done mashing and potatoes are light and fluffy, spoon into a serving bowl and place on buffet or dining table. Makes 8-10 servings.

Tips & Warnings

• You may have to slightly adjust the amount of milk in the recipe to make potatoes fluffier. This is because not all potatoes are the same size.
• If you've gone green with your own compost pile, add potato peelings to it rather than tossing them into the trash.
• Sweet potatoes take longer to cook, hence the reason for the two pots of boiling water. However, you can boil potatoes one batch at a time in the same water - it will just take a little longer.
• Recipe uses a two-to-four ratio; two sweet potatoes per four russets. You can multiply this for larger crowds.
• Use a handheld potato masher for best results. While some chefs recommend a potato ricer, a handheld potato masher is thought to make equally light and fluffy mashed potatoes. Alternatively, you can use an electric beater or stand mixer, but results may vary.
• It's okay to see tiny chunks of potato in the mix. It doesn't have to be perfectly smooth.
• Do not cook sweet potatoes and russet potatoes together in the same pot. Sweet potatoes take longer to cook, and you'll end up with russet potato mush.
• Be careful sliding potato slices into boiling water. Hold cutting board close to water and stand back in case of splashback.
• Be careful not to cut yourself with the vegetable peeler. Keep fingers out of the way when holding the potato while peeling.
• Be sure potatoes are done. Don't rush this important step - otherwise the recipe won't taste the same with uncooked chunks of potato in the mix.

Resources

• Potato Wiki
• Potato Association of America
• The Potato Information Site
• About.com Potato Recipes
• BigSpud.com: The Potato Recipe Collection
• Potato Recipes.us
• All Recipes.com Potato Side Dishes

[Blackcatbetty]

on 11/29/2008 Good stuff , thanks for this artical.

[lymanalo]

on 11/28/2008 Love your articles. So complete and well thought of! I am your fan, as always.

[leanan]

on 11/28/2008 Great recipe!