| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 40 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound Yukon gold potatoes (about 3)
- 1 pound sweet potatoes (about 2)
- Kosher salt
- 6 tablespoons unsalted butter, diced
- 1/3 cup heavy cream, warmed
- 1/3 cup sour cream
- Freshly ground black pepper
- 1 tablespoon packed light brown sugar
- Pinch of cayenne pepper
Instructions
- Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
- Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
- Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 229 |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 41 mg |
| Sodium | 339 mg |
Reviews
I made this for Thanksgiving. I substituted cream cheese for the sour cream, and it was delicious. I liked it because my family wants both white and sweet potatoes for Thanksgiving, and since it was such a small gathering this year I made this one dish instead of two. It was very good and easier than making the two separate dishes.
Tasted great , although I’m not sure what the point is, we did really like it