Dianne's Special Mashed Russet and Sweet
List of Ingredients
* Exported from MasterCook *
Dianne's Special Mashed Russet and Sweet Potatoes 12-2-2000
Recipe By : Dianne Larson Ward
Serving Size : 1 Preparation Time :0:00
Categories : Heirloom Holidays
Vegetables
Amount Measure Ingredient -- Preparation Method
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1/2 medium onion
4 cloves garlic -- fresh
2 tablespoons olive oil
3 large Idaho Russet potatoes
1 large yam
1/2 cup sour cream
salt and pepper -- to taste
Dice onion fairly finely. Mince onion finely. In a small saute pan, saute the onion and garlic in the olive oil until it turns golden brown. After they are done set aside while potatoes finish cooking.
While onion sautes, peel and cube the russet potatoes and the yam. Cover with slightly salted water in a 3 qt saucepan. Bring to a boil and lower heat to simmer until potatoes are fok tender.
Drain the potatoes into a colander (save liquid for gravy if desired) and then replace into pot. Let them sit 3 or 4 minutes to dry slightly. When surface of potatoes looks dry add sour cream and onion garlic mix. Using hand mixer mash and beat well until all ingredients are well blended and there are no apparent lumps. Add salt and pepper to taste, blending in with another whirl or two of the mixer.
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NOTES : Wonderful with or without gravy served with roast beef, ham, turkey etc.
Recipe
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