1 large sweet potato or yam. 2 medium size yukon gold potatoes
¼ cup butter
¼ cup warm whole milk (or half and half)
Tools you need
Large Stock Pot
Potato masher or hand mixer (or two forks and a lot more effort)
Cut the Yukon gold potatoes into quarters. Then cut the sweet potato into similar size pieces.
Fill the stock pot with warm water. Drop in the potatoes and a few pinches of salt.
Turn the stove on high and set your timer for approx 30 minute. There is no need to boil the water before adding the potatoes. In fact, starting with lukewarm water will help them cook more evenly as the water comes to a boil
Poke the potatoes with a fork after about 25 minutes in the boiling water. They should be soft but not to the point where they are falling apart.
Strain the potatoes and put them back in the pot (no water)
Let the heat from the pot dry out the the rest of the water and the potatoes for a couple minutes. You can turn the stove back on low if needed.
Add the butter and let it melt. Add the warm milk.
Get to mixin’. A handheld electric mixer is the easiest, but you can go old school with two big forks and two patient hands if needed.
Add a few pinches of salt and pepper. Taste and adjust seasoning as needed.
Now that you’ve made some delicious 50 / 50 Mash, let’s talk about something important.
Don’t peel your potatoes. The skin is delicious, it adds texture and it has lot of good nutrients like fiber and beta carotene. Why would you throw that all away? Do you still eat processed baby food?
Don’t be fooled by food industry marketing - a common rant here at Abbio - while yams are just a type of sweet potato, they are not all interchangeable. For this recipe, yams are the inferior potato. Go for the orange sweet potato. It tends to be sweeter and creamier when mashed up.
The 50 / 50 recipe above should be your launchpad for lots of exploration. Try a round of 50 / 50 Mash with lots of chopped garlic. You could also do cheese if you want some extra health food in your life.