Part of this recipe isn’t really a secret, but the combination of white russet potatoes and sweet potatoes is a great way to get some extra vitamins into your family. For those of you who don’t like sweet potatoes (like my family), the russets give this dish a more familiar flavor. For an extra twist, you can add a turnip to the recipe as well (a friend’s mom taught me that one!). Adding the salt to the water while the potatoes are cooking instead of when you are mashing them allows the salt to more deeply flavor the potato. Your family won’t even know what they’re eating…
1 lb. white potatoes (skin on)
1 lb. sweet potatoes (peeled)
1 med. turnip (optional)
1 tsp. salt
2 Tbsp. butter
1/3 cup sour cream
pepper to taste
Wash potatoes and peel the sweet potatoes. Cut potatoes and turnips into large chunks; make the pieces of sweet potato smaller since they take a bit longer to cook. Place potatoes and turnip in a 3-quart sauce pan and cover with cold water. Add salt to water. Over high heat, boil potatoes and turnip until cooked through; they are cooked when a fork easily pokes through the potatoes. Drain water from potatoes and place in a large bowl. Add butter, sour cream, and pepper. Using a potato masher (or hand mixer), blend potatoes until smooth.
