sf wrote:
> On 22 Jun 2006 18:04:33 -0700, wrote:
>
>> Occassionally, I will boil one Yam, while the potatoes are baking
>> the first time. I will mix in this Yam after peeling, with the
>> rest of the Irish potato mixture. It gives it a beautiful color.
>
> Interesting idea, I need to try that sometime.
While there are no true "yams" in North America, there are sweet potatoes.
My friend Sharon gave me this recipe for Harvest Mashed Potatoes:
4 large red or russet potatoes (2 pounds)
2 medium-size sweet potatoes (1½ pounds)
1/4 cup butter or margarine
1/2 cup milk
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 Tbs. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Bake sweet potatoes until tender (425F, about an hour); peel and mash the
sweet inner part. Cook russet potatoes (cut large ones in half) in a Dutch
oven in boiling salted water to cover until tender; peel and mash or press
through ricer and combine with sweet potatoes. Add 1/2 cup butter and next 8
ingredients; mash with a potato masher or mix with electric hand mixer until
smooth. Place in baking pan and bake until heated through and starting to
brown on top.
Serve topped with additional Parmesan cheese if desired. Yield: 8-10
servings.
Jill