Mashed Sweet and Russet Potatoes with Herbs
Russets give this side dish a fluffy texture. But if you'd like to add more vitamin C to each serving, swap one or both of the russets for sweet potatoes.
- Servings: 4
Source: Martha Stewart Living, January 2007
- 4 garlic cloves (do not peel)
- 1/2 teaspoon extra-virgin olive oil
- 2 medium sweet potatoes, pricked with a fork (about 1 pound total)
- 2 medium russet potatoes, pricked with a fork (about 1 pound total)
- 1 tablespoon unsalted butter
- 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish
- 1 tablespoon finely chopped fresh sage
- 1 3/4 teaspoons coarse salt
- Pinch of freshly ground pepper
- 1/2 cup plain low-fat yogurt
Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.
Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.
Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.