New This Month

Mashed Sweet and Russet Potatoes with Herbs


Russets give this creamy side dish a fluffy texture.

  • 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


  1. 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.

  2. 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.

  3. 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.

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