0.0 – 0 reviews • Side Dish
Level: |
Easy |
Total: |
50 min |
Prep: |
30 min |
Cook: |
20 min |
Yield: |
6 to 8 servings |
Level: |
Easy |
Total: |
50 min |
Prep: |
30 min |
Cook: |
20 min |
Yield: |
6 to 8 servings |
Ingredients
- 1 1/4 pounds russet potatoes (about 2 medium), peeled and chopped
- 1 1/4 pounds sweet potatoes (about 2 medium), peeled and chopped
- Kosher salt
- Pinch of cayenne pepper
- 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
- 1/4 to 1/2 cup milk, warmed
- Freshly ground black pepper
- 1/3 cup chopped pecans
- 1 to 2 teaspoons packed light brown sugar
Instructions
- Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Drain the potatoes; return to the saucepan over low heat. Cook until any remaining water evaporates, about 2 minutes. Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth. Gradually mash in the milk until creamy. Season with black pepper; transfer to a serving dish.
- Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes. Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat. Stir in the brown sugar; pour over the mashed potatoes.
Nutrition Facts
Serving Size |
1 of 8 servings |
Calories |
313 |
Total Fat |
21 g |
Saturated Fat |
11 g |
Carbohydrates |
29 g |
Dietary Fiber |
4 g |
Sugar |
5 g |
Protein |
4 g |
Cholesterol |
47 mg |
Sodium |
420 mg |
Serving Size |
1 of 8 servings |
Calories |
313 |
Total Fat |
21 g |
Saturated Fat |
11 g |
Carbohydrates |
29 g |
Dietary Fiber |
4 g |
Sugar |
5 g |
Protein |
4 g |
Cholesterol |
47 mg |
Sodium |
420 mg |