Best 9 Mashed Sweet And White Potatoes Recipes

MARBLED MASHED SWEET POTATOES

Steps:

• Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
• Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
• Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)

MASHED WHITE SWEET POTATOES

Steps:

• Gather the ingredients.
• Peel the sweet potatoes and cut them into large pieces.
• In a large pot, place the potatoes, cover with water, and bring the pot to a boil over high heat.
• When the pot comes to a boil, salt the water, and let the sweet potatoes cook until a knife inserts easily into them, about 20 minutes.
• Drain the sweet potatoes thoroughly.
• Add the drained potatoes back into the still-hot pot along with the butter, pepper, and milk. Mash the potatoes until they are smooth. Season with the chile pepper and salt to taste. Mix well.
• Fold in the green onions.
• Serve immediately and enjoy.

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

WHITE AND SWEET WHIPPED POTATOES

Steps:

• Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
• Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.

MASHED SWEET AND WHITE POTATOES

Steps:

• Peel the potatoes and dice into 1 inch cubes.
• Place potatoes into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. Add enough salt to make the water salty.
• Bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance.
• Strain the potatoes then put the pot over low heat until the potatoes dry out.
• Mash the potatoes and add milk, butter, salt, and sugar. Serve immediately.

MAPLE SWEET AND WHITE MASHED POTATOES

Steps:

• In a large saucepot, boil white and sweet potatoes together. Cook until soft. Drain off water. Try to get all liquid out of the pot. Add butter, cream, salt, and pepper, and whip until all ingredients are incorporated. Add maple syrup and serve.

MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER

Steps:

• Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
• Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
• When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
• In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.

MASHED WHITE/SWEET POTATO BAKE

Steps:

• Preheat oven to 375°F Place white and sweet potatoes in separate bowls.
• Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper.
• Mash with potato masher or fork until creamy.
• Stir half of the parmesan into the bowl of white potato mix.
• Mix half of the cheddar cheese into the bowl of sweet potatoes.
• Alternately layer half each of the white potato mixture and sweet potato mixture in a 2 qt clear glass casserole dish.
• Repeat layers.
• Bake 15 minutes.
• Sprinkle with remaining cheeses and continue baking 5 minutes or until cheeses are melted.