Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Mashed Sweet and Russet Potatoes with Herbs 3.6 (42) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Russets give this creamy side dish a fluffy texture. Ingredients 4 garlic cloves (do not peel) ½ 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 ¾ teaspoons coarse salt Pinch of freshly ground pepper ½ cup plain low-fat yogurt Directions 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. Rate it Print