The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.

    Advertisement
  • Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.

Nutrition Facts

151 calories; 4.2 g total fat; 2.6 g saturated fat; 11 mg cholesterol; 320 mg sodium. 402 mg potassium; 26.4 g carbohydrates; 2.8 g fiber; 6 g sugar; 2.8 g protein; 9442 IU vitamin a iu; 13 mg vitamin c; 11 mcg folate; 49 mg calcium; 1 mg iron; 27 mg magnesium; 1 g added sugar;

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/13/2013
Creamy and flavorful I made these with just sweet potatoes and just added liquid slowly to avoid the overly soupy result that a previous reviewer had mentioned. I also only added 1/2 the amount of butter. My kids and hubby loved it! We will definitely make this again. Pros: Love that this is a low fat version of a holiday favorite. Read More
Rating: 5 stars
12/23/2012
I've made this several times and it is fantastic. A good way to introduce sweet potatoes. Not sure what the person did that said it was like soup. The consistancy is very good. I double the recipe and freeze some. Read More
Rating: 4 stars
11/30/2012
Very tasty. I doubled the recipe for Thanksgiving. They were very soupy. Hurriedly boiled two more large Yukons mashed them and added to the original recipe. They were perfect. So either decrease the milk or add more potatoes. So good you didn't need gravy. Pros: Great change from candied sweet and/or white mashed potatoes Cons: Need to decrease amount of milk Read More
Advertisement
Rating: 1 stars
11/22/2012
Have just made this receipe--it is nothing but soup and all you can taste is the mashed yukon potatoes. It is a very pale orange color and very bland. I followed the receipe and am very disappointed. Obviously I won't be serving it today! I would not recommend it to anyone. Read More
Rating: 5 stars
10/30/2011
Delicious! Read More
Rating: 5 stars
10/30/2011
Skip the brown sugar and add freshly grated ginger. I have been doing this for a few years and they are really delicious. Read More
Advertisement
Rating: 5 stars
10/30/2011
Have done a variation of this for many years. Instead of the brown sugar I grate fresh ginger into the mix. Really delicious. Read More
Rating: 5 stars
10/30/2011
I have been doing this for a few years and they are really delicious. Instead of brown sugar - I add freshly grated ginger. Read More
Rating: 5 stars
10/30/2011
I've done the recipe as is and have gotten rave reviews every time. So much so that now I'm asked to bring them for various occassions. Read More
Rating: 5 stars
10/30/2011
Fantastic used ginger as well. Read More
Rating: 5 stars
10/30/2011
They are so much better than regular mashed potatoes. Once you try this recipe you will always add sweet potatoes! Read More
Rating: 5 stars
10/29/2011
What a great way to serve up the spuds! I made this for Thanksgiving and it has already been requested for our Christmast dinner - deeeeelish! Read More
Rating: 5 stars
10/29/2011
Delicious This is way better than regular mashed potatoes. They are so creamy. I followed the recipe exactly. Will definitely make again. Pros: Easy to prepare Read More