Name: Sweet Potato and Yukon Mash with Parmesan and Sun-dried Tomatoes
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; 1 stick (8 tablespoons) unsalted butter; 1/2 cup grated Parmesan; 1/2 cup chopped sun-dried tomatoes

Directions

For the roasted sweet potatoes: Preheat the oven to 350 degrees F.
Put the sweet potato cubes on a baking sheet, drizzle with the oil and sprinkle with salt and pepper. 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 simmer 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 Parmesan, sun-dried tomatoes and 2 teaspoons salt; season with pepper.

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Sweet Potato and Yukon Mash with Parmesan and Sun-dried Tomatoes

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