Pureed Potatoes, Gold and Sweet (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds sweet potatoes, peeled and cut into chunks |
1 pound yukon gold or idaho potatoes, peeled and cut into chunks |
4 tablespoons heavy cream, butter, or chicken broth |
salt and freshly ground black pepper |
grated orange zest, fresh horseradish (optional) |
Directions:
1. Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.
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