Harvest Mashed Potatoes

If you can’t decide between mashing starchy white or sweet potatoes this Thanksgiving, and you don’t want to make both, you’ll be thankful for this recipe. We call these Harvest Mashed Potatoes, and I’ve been making them for over 20 years. They are a favorite in our house- fluffy from the regular potaotes, creamy (and a boost of healthy) from the sweets, richness from milk, butter, and sour cream, a little kick from horseradish, and a bit of warmth from the spices. They are a wonderful addition to any holiday meal.

For best results, use a potato ricer or a food mill to “mash” your potatoes. Yukon Golds or Russets are the best choices due to their high starch content.

HARVEST MASHED POTATOES

Recipe created by Nicole Flowers, The Culinary Cottage

SERVES: 8-10

PREP TIME: 20 minutes COOK TIME: 1 hour 30 minutes

TOTAL TIME: about 2 hours (this includes sweet potato roast time)

WHAT YOU NEED:

·         2 ½ pounds Yukon gold or Idaho potatoes

·         1 ½ lbs roasted sweet potatoes (about 2 large or 3 medium)

·         Kosher salt and fresh cracked black pepper

·         1 stick butter, salted or unsalted is fine

·         1 cup whole milk or half & half

·         ¼ cup crème fraiche or sour cream, room temperature

·         2 tablespoons prepared horseradish (more or less to taste)

·         ½ teaspoon cinnamon

·         A few generous grates of nutmeg

WHAT YOU DO:

First, roast your sweet potatoes:  Preheat oven to 425 degrees F. Scrub sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Bake for 45 minutes to an hour, depending on the size of the potatoes, until thoroughly soft and beginning to ooze. When potatoes are cool enough to handle, scoop out the flesh and reserve. You can roast sweet potatoes a day in advance—cover with plastic wrap and refrigerate (they will continue to ooze and sweeten).

 Peel and quarter the Yukon gold potatoes and keep in cold water until ready to cook (this can be done up to 4 hours in advance.) In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil about 20 minutes, until soft. Start testing after 15 minutes; the tip of a knife should go in with almost no resistance, but the potatoes should remain intact. (It is better to overcook than to undercook.)

Meanwhile, heat butter and milk in a small saucepan (or you can do this in a microwave). You want butter to melt and the mixture to steam. In a small bowl, combine the room temp sour cream with the horseradish, cinnamon, and nutmeg. Stir well to combine.

When the Yukon potatoes are done cooking, drain well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Pass the golds through an extruding masher or a ricer or use a food mill. Add the sweet potato flesh and stir and mash until smooth, about 2 minutes. Mix in hot butter mixture in two additions, stirring just until blended. Stir in the sour cream mixture, season with salt and pepper to your liking and serve hot. If mixture seems too thick, you can add a bit more milk.

To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well, taste and adjust salt and pepper if needed. If desired, garnish with a handful of chopped Italian parsley.