Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Rcrockett
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium red-skinned potatoes
scrubbed clean, cut in lrg chunks
4 medium sweet potatoes, peeled -- cut lrg chunks
1 teaspoon sea salt
1/2 cup heavy cream
1/2 cup milk
6 tablespoons butter
Salt and fresh ground black pepper -- to
taste
4 tablespoons fresh flat-leaf parsley -- chopped
Combine the potatoes and sweet potatoes in a large pan.
(Note: Equal-size chunks are important so they cook at the
same rate.) Cover with cold water and add the sea salt.
Bring to a boil and cook until tender when poked with a
fork, about 15 to 20 minutes. Drain the water from the
pan.
Heat the cream, milk and butter over low heat; do not boil.
With a potato masher or large fork crush the potatoes in
their pan, adding the cream mixture a little at a time.
Season lightly with salt and freshly ground black pepper.
Continue mashing un til the potatoes are blended well.
There should still be some chunks left, with the red potato
skins dispersed throughout. Add more cream, milk or butter
if necessary. Taste and adjust seasoning, stir in the
parsley and transfer to a serving bowl.
