Mashed Sweet and Russet Potatoes with Herbs

Name: Mashed Sweet and Russet Potatoes with Herbs
Ingredients: 4 garlic cloves (do not peel); 0.5 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; 1.75 teaspoons coarse salt; Pinch of freshly ground pepper; 0.5 cup plain low-fat yogurt

3.6

(42)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

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.