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Gallery Mashed Sweet and Russet Potatoes with Herbs Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 garlic cloves (do not peel) 1/2 teaspoon extra-virgin olive oil 2 medium sweet potatoes, pricked with a fork (about 1 pound total) 2 medium russet potatoes, pricked with a fork (about 1 pound total) 1 tablespoon unsalted butter 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish 1 tablespoon finely chopped fresh sage 1 3/4 teaspoons coarse salt Pinch of freshly ground pepper 1/2 cup plain low-fat yogurt

Gallery Mashed Sweet and Russet Potatoes with Herbs

Recipe Summary Servings: 4

Mashed Sweet and Russet Potatoes with Herbs

Mashed Sweet and Russet Potatoes with Herbs

Mashed Sweet and Russet Potatoes with Herbs

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 garlic cloves (do not peel) 1/2 teaspoon extra-virgin olive oil 2 medium sweet potatoes, pricked with a fork (about 1 pound total) 2 medium russet potatoes, pricked with a fork (about 1 pound total) 1 tablespoon unsalted butter 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish 1 tablespoon finely chopped fresh sage 1 3/4 teaspoons coarse salt Pinch of freshly ground pepper 1/2 cup plain low-fat yogurt

Directions

Preheat oven to 400 degrees, 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.

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.

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.

Reviews (4)

 Add Rating & Review     42 Ratings   5 star values:        9    4 star values:        13    3 star values:        15    2 star values:        5    1 star values:        0

Reviews (4)

Add Rating & Review     42 Ratings   5 star values:        9    4 star values:        13    3 star values:        15    2 star values:        5    1 star values:        0

Add Rating & Review

42 Ratings 5 star values: 9 4 star values: 13 3 star values: 15 2 star values: 5 1 star values: 0

42 Ratings 5 star values: 9 4 star values: 13 3 star values: 15 2 star values: 5 1 star values: 0

42 Ratings 5 star values: 9 4 star values: 13 3 star values: 15 2 star values: 5 1 star values: 0

  • 5 star values: 9 4 star values: 13 3 star values: 15 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       09/15/2017   I've made these potatoes several times for Thanksgiving & Christmas and it's always been a hit. For my taste, the garlic is a little too strong, so I cut back on it. And I did find it needed a little bit of warmed milk to thin it out. Other than that, I made as directed.  

Martha Stewart Member     Rating: Unrated       01/14/2010   I really liked this and will do it again. It's difficult to press the sweet potatoes through the ricer though, a food processor might be a better choice. The first i made these i had a little bit too much yoghurt, the second time it was much better.  

Martha Stewart Member     Rating: Unrated       11/06/2008   These potatoes were wonderful!!  

Martha Stewart Member     Rating: Unrated       05/03/2008   This side dish is really yummy!

    Martha Stewart Member

    Rating: 4 stars 09/15/2017

I’ve made these potatoes several times for Thanksgiving & Christmas and it’s always been a hit. For my taste, the garlic is a little too strong, so I cut back on it. And I did find it needed a little bit of warmed milk to thin it out. Other than that, I made as directed.

Rating: 4 stars

Rating: Unrated 01/14/2010

I really liked this and will do it again. It’s difficult to press the sweet potatoes through the ricer though, a food processor might be a better choice. The first i made these i had a little bit too much yoghurt, the second time it was much better.

Rating: Unrated

Rating: Unrated 11/06/2008

These potatoes were wonderful!!

Rating: Unrated 05/03/2008

This side dish is really yummy!

All Reviews for Mashed Sweet and Russet Potatoes with Herbs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mashed Sweet and Russet Potatoes with Herbs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest