Receta Mashed White And Sweet Potatoes
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 8

Ingredientes

3 lrg Sweet potatoes, 14 to 16 ounces each, scrubbed
3 lrg Baking potatoes, such as Idaho, about 8 ounces each, scrubbed Vegetable oil for rubbing potatoes
1/2 c. Heavy cream

1/2 c. Reduced-sodium chicken broth
2 tsp Bottled horseradish, liquid removed Salt and finely grnd black pepper, to taste

Heat oven to 325 degrees F.
Rub skins of potatoes lightly with vegetable oil; prick all over with tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake potatoes 1 to 1 1/2 hrs till easily pierced by tip of sharp knife, testing sweet potatoes after 1 hour.
When potatoes are cold sufficient to handle, cut lengthwise in half. Scoop pulp from white potatoes into large bowl; using fork or possibly potato masher, mash briefly. Scoop flesh from sweet potatoes into same bowl; set aside.
In 1-qt saucepan bring cream and chicken broth to boil; remove from heat. With electric mixer at medium speed, slowly beat cream mix into reserved potatoes till smooth and fluffy. Beat in horseradish, salt, and pepper (see note).
Note: Potatoes may be prepared ahead of time. Bake while turkey roasts and before preparing stuffing. Complete recipe and set aside; reheat, in microwave-safe serving bowl and covered with vented plastic wrap, on high
(100% power) 4 to 5 min.