I first came up with the idea for these easy mashed potatoes when I was making Easter dinner last month, and they were DELICIOUS. Michael and I probably like them even better than normal mashed potatoes. I made them again last weekend and served them alongside an equally delicious sausage, mushroom, and wild rice casserole.
Sweet mashed potatoes
By Jane and Michael’s Gourmet Extravaganza
- 2 sweet potatoes
- 3 large russet potatoes
- 4 Tbsp butter
- Seasoned salt, to taste
- Whipping cream, optional
Peel all the potatoes and dice into 1/2 inch cubes. Place in a saucepan and add water to cover potatoes. Heat to a boil and simmer until potatoes are fork tender, about 15 to 20 minutes.
Mash well with a potato masher, and then stir in butter. Add seasoned salt to taste, and cream if potatoes are not creamy enough.