Recipe courtesy of Michele Urvater

Pureed Potatoes, Gold and Sweet

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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1 1/2 pounds sweet potatoes, peeled and cut into chunks

1 pound Yukon gold or Idaho potatoes, peeled and cut into chunks

4 tablespoons heavy cream, butter, or chicken broth

Salt and freshly ground black pepper

Grated orange zest, fresh horseradish (optional)


  1. Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.
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