3 lb sweet potato (1.5 kg), peeled and cut into large chunks
2 lb russet potato (910 g), peeled and cut into large chunks
cold water
1 tablespoon kosher salt, plus more to taste
½ cup unsalted butter (115 g), cubed
½ cup heavy cream (120 mL)
½ cup whole milk (120 mL)
freshly ground black pepper, to taste
1 tablespoon fresh chives, chopped, for garnish
Nutrition Info
Calories 310
Fat 14g
Carbs 43g
Fiber 5g
Sugar 9g
Protein 4g
How to Make It
1. Step
Add the sweet potatoes and potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and transfer the potatoes to a large bowl. Set aside.
2. Step
In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.
3. Step
Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.
4. Step
Garnish with chives, if desired.
5. Step
Note: Russet potatoes gives these a lighter texture compared your typical sweet potato mash, but you can swap them out with two additional pounds of sweet potatoes if you’d prefer to keep it classic.
