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.

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup low-fat milk
2 tablespoons butter
1 teaspoon brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. 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.
2. 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 INFORMATION: Per serving: 151 calories; 4 g fat (3 g sat, 0 g mono); 11 mg cholesterol; 26 g carbohydrate; 3 g protein; 3 g fiber; 321 mg sodium; 369 mg potassium.
Nutrition bonus: Vitamin A (190% daily value), Vitamin C (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 fat

This recipe provided our table with a savory and moist starch. I wanted to question the teaspoon of brown sugar, thinking that sweet potatoes have enough sugar. I made the potatoes according to the complete recipe. Next time I will try the recipe without the brown sugar, and then compare. I will also experiment with mashing to a different consistency. Maybe I can maintain the distinct colors of the two potatoes.

Anonymous, Milwaukee, Wi

Absolutely delicious! I did not add the brown sugar because my family generally does not like to sugar the already sweet taste of a yam. Very fluffy too!

Gina, Virginia Beach, VA