Recipe - Pureed Potatoes Gold And Sweet (Mf)

1 One half pound Sweet potatoes, peeled and
cut into chunks
1 pound Yukon gold or idaho
potatoes, peeled and cut
into chunks
4 tablespoon Heavy cream, butter or
chicken broth
Salt and freshly ground
black pepper
Grated orange zest, optional
Fresh horseradish, optional

Cover the sweet and Yukon gold potatoes with water and bring to a boil.
Simmer for 20 minutes or until just tender. Drain the potatoes and return
them to the saucepan, over low heat. With a potato masher, puree the sweet
and regular potatoes with the butter or cream or broth if you are on a
diet. Season to taste with salt and pepper. Here too, you can zap up the
adults' portion. Remove half of the kids portion and leave it plain; add to
the adults' version either grated orange zest, fresh horseradish or your
own favorite seasoning.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6666 Posted to MCRecipe Digest
V1 #607 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997