Bistro Mashed Potatoes

Title:
Bistro Mashed Potatoes

Yield:
1 Servings

Categories:
Potatoes,
Vegetables




Ingredients:





     4 md Red-skinned potatoes;


          -scrubbed clean, cut in lrg


          -chunks


     4 md Sweet potatoes; peeled, cut


          -lrg chunks


     1 ts Sea salt


   1/2 c  Heavy cream


   1/2 c  Milk


     6 tb Butter


          Salt and fresh ground black


          -pepper, to


     4 tb Fresh flat-leaf parsley;


          -chopped






 Combine the potatoes and sweet potatoes in a large pan. (Note: Equal-size


 chunks are important so they cook at the same rate.) Cover with cold water


 and add the sea salt. Bring to a boil and cook until tender when poked with


 a fork, about 15 to 20 minutes. Drain the water from the pan.


 


 Heat the cream, milk and butter over low heat; do not boil. With a potato


 masher or large fork crush the potatoes in their pan, adding the cream


 mixture a little at a time. Season lightly with salt and freshly ground


 black pepper. Continue mashing un til the potatoes are blended well. There


 should still be some chunks left, with the red potato skins dispersed


 throughout. Add more cream, milk or butter if necessary. Taste and adjust


 seasoning, stir in the parsley and transfer to a serving bowl.


 


 Per serving: 304 calories, 40 gm carbohydrates, 46 mg cholesterol, 429 mg


 sodium, 4 gm protein, 15 gm fat, 9 gm saturated fat


 


 The Washington Post


 


 NOTES : These are creamy, slightly sweet and colorful a welcome addition to


 Thanksgiving dinner.


 Recipe by: The Washington Post Posted to MC-Recipe Digest V1 #754 by The


 Meades 
on Aug 21, 1997