Recipe - Mashed White And Sweet Potatoes

3 lg Sweet potatoes; 14 to 16
ounces each, scrubbed
3 lg Baking potatoes; such as
Idaho, about 8 ounces each,
scrubbed
Vegetable oil for rubbing
potatoes
One half cup Heavy cream
One half cup Reducedsodium chicken broth
2 teaspoon Bottled horseradish; drained
Salt and finely ground black
pepper, to taste

1. Heat oven to 325 degrees F.

2. Rub skins of potatoes lightly with vegetable oil; prick all over with
tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake
potatoes 1 to 1 One half hours until easily pierced by tip of sharp knife,
testing sweet potatoes after 1 hour.

3. When potatoes are cool enough to handle, cut lengthwise in half. Scoop
pulp from white potatoes into large bowl; using fork or potato masher, mash
briefly. Scoop flesh from sweet potatoes into same bowl; set aside.

4. In 1quart saucepan bring cream and chicken broth to boil; remove from
heat. With electric mixer at medium speed, slowly beat cream mixture into
reserved potatoes until smooth and fluffy. Beat in horseradish, salt, and
pepper (see note).

Note: Potatoes may be prepared ahead of time. Bake while turkey roasts and
before preparing stuffing. Complete recipe and set aside; reheat, in
microwavesafe serving bowl and covered with vented plastic wrap, on high
(100% power) 4 to 5 minutes.

NUTRITION INFO: per serving: 230 calories (35% from fat), 9 g fat (4 g
saturated), 20 mg cholesterol, 60 mg sodium, 36 g carbohydrate (4 g fiber),
3 g protein. % Daily Values: 4% calcium, 4% iron.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Melissa Tarleton
mhtarlet@unity.ncsu.edu on Nov 20, 1997