Made these potatoes today for our early Thanksgiving feast with Erik’s parents and my brother and new sis-in-law. As usual, I did not follow these directions perfectly. I used Yukon potatoes instead of Martha’s suggested russet potatoes, I used more of both the sweet & Yukon (had to guesstimate—am feeding more than 4 people), more garlic, probably less herbs, etc.. I also hand mashed, then blended everything together because I don’t have the fancy kitchen tools they suggested I use. But this side dish still looks & smells wonderful so I’m hoping it will be delicious anyway!
I copied/pasted the recipe from Martha’s site.
Serves 4
• 4 garlic cloves (do not peel)
• 1/2 teaspoon extra-virgin olive oil
• 2 medium sweet potatoes, pricked with a fork (about 1 pound total)
• 2 medium {Yukon potatoes}, pricked with a fork (about 1 pound total)
• 1 tablespoon unsalted butter
• 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish
• 1 tablespoon finely chopped fresh sage
• 1 3/4 teaspoons coarse salt
• Pinch of freshly ground pepper
• 1/2 cup plain low-fat yogurt
Directions
1. Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.
2. Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.
3. Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.
Read more at Marthastewart.com: Mashed Sweet and Russet Potatoes with Herbs – Martha Stewart Recipes
