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Mashed Sweet and Russet Potatoes with Herbs

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Russets give this creamy side dish a fluffy texture.

Source: Martha Stewart Living, January 2007
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  • MS11765337
    15 SEP, 2017
    I've made these potatoes several times for Thanksgiving & Christmas and it's always been a hit. For my taste, the garlic is a little too strong, so I cut back on it. And I did find it needed a little bit of warmed milk to thin it out. Other than that, I made as directed.
    Reply
  • Piranja
    14 JAN, 2010
    I really liked this and will do it again. It's difficult to press the sweet potatoes through the ricer though, a food processor might be a better choice. The first i made these i had a little bit too much yoghurt, the second time it was much better.
    Reply
  • catherine495
    6 NOV, 2008
    These potatoes were wonderful!!
    Reply
  • loricoti
    3 MAY, 2008
    This side dish is really yummy!
    Reply

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