Mashed potatoes are my personal holiday kryptonite. It could be because my grandma started me on mashing potatoes before I could see over the stove, or maybe it's just because they are nearly perfect. I could miss most of the rest of the meal and simply fill up on a heaping plate of smashed Yukon gold with turkey gravy pouring over the sides of a mashed potato wall. This is an excellent variation on that theme, taking true sweet potatoes, combining them with some Yukon gold spuds, and adding a little parsnip for flavor. I wouldn't trade plain old mashed potatoes for anything, but these are a worthy rival.
3 medium sweet potatoes, yellow
2 medium Yukon gold potatoes
2 parsnips
2-3 cloves garlic, minced
2 Tbl parsley, chopped
1/4 c chicken stock
Olive oil
Salt and pepper
1) Peel and quarter sweet potatoes, potatoes, and parsnips; toss with olive oil and salt and pepper; roast on a sheet pan at 400 degrees for approx 20 min till golden and soft
2) Heat olive oil in a sauté pan on medium, add garlic and cook till fragrant and slightly brown; add to a bowl with the roasted veg; mash with salt and pepper and chicken stock till light and fluffy; add herbs and serve.
Serves 4-5
