INGREDIENTS:
2 pounds small yellowfleshed potatoes, such as yukon goldSalt1 large sweet potato (about 1 pound), peeled2/3 cup heavy creamPepper
DIRECTIONS:
1. Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat.2. Meanwhile, halve the sweet potato lengthwise and then slice crosswise into ½-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
3. Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper. Sprinkle with crumbled bacon if desired.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Golden-Potato-Mash
2 pounds small yellowfleshed potatoes, such as yukon goldSalt1 large sweet potato (about 1 pound), peeled2/3 cup heavy creamPepper
DIRECTIONS:
1. Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat.2. Meanwhile, halve the sweet potato lengthwise and then slice crosswise into ½-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
3. Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper. Sprinkle with crumbled bacon if desired.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/side-dish-recipes/Golden-Potato-Mash
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