Recipe courtesy of Michele Urvater
Pureed Potatoes, Gold and Sweet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 55
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 696
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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)
Directions
- 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.