Mashed Sweet and Russet Potatoes with Herbs
- 2 medium russet potatoes
- 2 medium sweet potatoes
- 4 cloves of garlic (do not peel)
- 1/2 tsp olive oil
- 1 tablespoon butter
- 2 tablespoons coarsely chopped fresh parsley
- 1 tablespoon finely chopped fresh sage
- 1 3/4 teaspoons coarse salt
- dash of pepper
- 1/2 cup plain low fat yogurt
Using a fork, pierce the potatoes all over. This will prevent them from exploding during the cooking process. You want the steam to be able to escape through the skin of the potato.
Get a small sheet of aluminum foil and place the garlic cloves on it with the peel still on. Drizzle with the olive oil and make a foil packet for the garlic to roast in.
Once the oven is preheated, place the potatoes and the sealed garlic packet directly on the oven rack with a cookie sheet on the rack below to catch any potential drips.
Bake for 45 minutes.
Remove the sweet potatoes and garlic at the 45 minute mark. Continue to cook the Russet potatoes another 15 minutes, or until tender. Set the potatoes aside to cool about 5 minutes.
Scoop the inside of the potatoes into a potato ricer (if you have one). If not scoop the potato in a bowl and mix with the potato masher. Once the potatoes are smooth, add the garlic by gently pressing the roasted garlic out of the skin and into the bowl. Mix in the parsley, sage, salt, pepper, butter and yogurt. Stir until incorporated.
**Once I had mixed everything together the potatoes weren't very hot anymore. I added a few more dots of butter and reheated them for a few minutes in the oven. I would advise leaving the oven on while you mix the potatoes in case you need to do the same.
Source: Martha Stewart