I love mashed potatoes, and I love sweet potatoes, but the trouble is they both seem to need a lot of added butter, or sugar (in the case of sweet potatoes) to make them taste the way I like. Neither choice is great for eating healthy, and both are off the list for people who eat vegan.
Once, while watching Nigella Lawson on the Food Network, I saw her create a perfect solution to both. She mixed the two together. And not only that, she didn’t add any butter—only a quick glug of olive oil and a pinch of salt and pepper. By combining the two, the deep and sweet flavor of the sweet potatoes perked up the regular potatoes, and the regular potatoes calmed down the sweetness of the sweet potatoes, diminishing the need to play up the orange jewels with cinnamon and brown sugar, or add flavor to the white starch with butter and cream.
I had mine with a serving of root beer brisket.
Sweet Potato Mash
3 medium size sweet potatoes
5 or six medium size Russet potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, plus more for salting water
1/4 teaspoon freshly ground black pepper, or white pepper
1. Stab sweet potatoes with a fork a few times and bake for an hour in a 375 degree oven. While they bake, peel russet potatoes and cut into uniform sized pieces. Cover with cool water in a medium saucepan, set over high heat, and bring to a boil. When potatoes come to a boil, add about a teaspoon of salt to the boiling water. Cook until fork tender, about 20 minutes.
2. Drain russet potatoes, and pass through a food mill, or a ricer (or just mash with a potato masher). Do not use a food processor! (you’ll get gluey potatoes).
3. When the sweet potatoes are done (the skin starts to pull away from the flesh), remove from oven and allow to cool for a few minutes. When they are cool enough to touch, peel the skins off. Pass the sweet potatoes through the food mill as well, or mash with a potato masher.
4. Stir the two kinds of potatoes together, and stir in olive oil and salt and pepper. Adjust the seasonings to your own taste, and serve.