Name: Smokey, Spicy Mashed Yukon and Sweet Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 2 large sweet potatoes, peeled and cubed; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 2 pounds Yukon gold potatoes, unpeeled; Kosher salt and freshly ground black pepper; 1 cup whole milk; 8 tablespoons (1 stick) unsalted butter; 1 to 2 tablespoons chopped canned chipotle chiles in adobo

Level: Easy

Total: 1 hr 15 min
Active: 20 min

Yield: 6 servings

Ingredients

Deselect All

Sweet Potatoes:

2 large sweet potatoes, peeled and cubed

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Mashed Potatoes:

2 pounds Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

8 tablespoons (1 stick) unsalted butter

1 to 2 tablespoons chopped canned chipotle chiles in adobo

Directions

For the sweet potatoes: Preheat the oven to 350 degrees F.
Toss the sweet potato with olive oil and a sprinkle of salt and pepper on a baking sheet. Roast until tender, about 45 minutes.
For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.