One thing about butternut squash and sweet potato is that if they are not appropriately balanced in a dish, eating a lot of them can be a bit much. There are some versions of butternut squash ravioli that eating mouthful after mouthful is just too sweet for an entree. I recently dined at a restaurant that served half regular and half sweet potato fries with my burger, which is really the only way to do sweet potato fries. A whole serving and I feel like a human marshmallow.
For these mashed potatoes, I used equal part yukon gold and sweet potatoes to mellow out the bold (and beloved) flavor of my friend the yam. For them to work in prominence in an a side dish, they have got to be checked. The garlic helps with that too.
GARLIC MASHED SWEET POTATOES
2 sweet potatoes, diced
5 yukon gold potatoes, diced
6 cloves garlic
1 tablespoon buter
1/2 cup milk
Salt & pepper
Place yukon potatoes in pot and cover with 4 inches of water. Bring to a boil. Add sweet potatoes. Boil for 15 minutes.
Strain potatoes and combine with garlic, butter, milk, and salt & pepper in a stand mixer. Top with chives.
- 2 sweet potatoes, diced
- 5 yukon gold potatoes, diced
- 6 cloves garlic
- 1 tablespoon buter
- ½ cup milk
- Salt & pepper
- Place yukon potatoes in pot and cover with 4 inches of water. Bring to a boil.
- Add sweet potatoes. Boil for 15 minutes.
- Strain potatoes and combine with garlic, butter, milk, and salt & pepper in a stand mixer.
- Top with chives.
Adapted from A Couple of Cooks.