Recipe - Bistro Mashed Potatoes

4 md Redskinned potatoes;
scrubbed clean, cut in lrg
chunks
4 md Sweet potatoes; peeled, cut
lrg chunks
1 teaspoon Sea salt
One half cup Heavy cream
One half cup Milk
6 tablespoon Butter
Salt and fresh ground black
pepper, to
4 tablespoon Fresh flatleaf parsley;
chopped

Combine the potatoes and sweet potatoes in a large pan. (Note: Equalsize
chunks are important so they cook at the same rate.) Cover with cold water
and add the sea salt. Bring to a boil and cook until tender when poked with
a fork, about 15 to 20 minutes. Drain the water from the pan.

Heat the cream, milk and butter over low heat; do not boil. With a potato
masher or large fork crush the potatoes in their pan, adding the cream
mixture a little at a time. Season lightly with salt and freshly ground
black pepper. Continue mashing un til the potatoes are blended well. There
should still be some chunks left, with the red potato skins dispersed
throughout. Add more cream, milk or butter if necessary. Taste and adjust
seasoning, stir in the parsley and transfer to a serving bowl.

Per serving: 304 calories, 40 gm carbohydrates, 46 mg cholesterol, 429 mg
sodium, 4 gm protein, 15 gm fat, 9 gm saturated fat

The Washington Post

NOTES : These are creamy, slightly sweet and colorful a welcome addition to
Thanksgiving dinner.
Recipe by: The Washington Post Posted to MCRecipe Digest V1 #754 by The
Meades kmeade@idsonline.com on Aug 21, 1997