Name: Mashed Sweet and Russet Potatoes with Herbs
Yield: 4
Ingredients: 1/2 tsp. extra-virgin olive oil -; 1 tbsp. unsalted butter -; 2 tbsp. coarsely chopped fresh flat-leaf parsley -; 1 tbsp. finely chopped fresh sage -; 1 3/4 tsp. Coarse salt -; 1/2 c. plain low-fat yogurt -; 4 clove garlic (do not peel) -; 2 medium sweet potatoes -; 2 medium russet potatoes -; Pinch of freshly ground pepper -

Mashed Sweet and Russet Potatoes with Herbs

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Ingredients for - Mashed Sweet and Russet Potatoes with Herbs

1. 1/2 tsp. extra-virgin olive oil -

2. 1 tbsp. unsalted butter -

3. 2 tbsp. coarsely chopped fresh flat-leaf parsley -

4. 1 tbsp. finely chopped fresh sage -

5. 1 3/4 tsp. Coarse salt -

6. 1/2 c. plain low-fat yogurt -

7. 4 clove garlic (do not peel) -

8. 2 medium sweet potatoes -

9. 2 medium russet potatoes -

10. Pinch of freshly ground pepper -

How to cook deliciously - Mashed Sweet and Russet Potatoes with Herbs

1. Stage

Preheat oven to 400 degrees F, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.

2. Stage

Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.

3. Stage

Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.