Bistro Mashed Potatoes






   4 medium red-skinned potatoes scrubbed clean, cut in lrg chunks

   4 medium sweet potatoes, peeled cut lrg chunks

   1 teaspoon sea salt

   1/2 cup heavy cream

   1/2 cup milk

   6 tablespoons butter

   Salt and fresh ground black pepper -- to taste

   4 tablespoons   fresh flat-leaf parsley -- chopped




Combine the potatoes and sweet potatoes in a large pan.

(Note: Equal-size chunks are important so they cook at the

same rate.) Cover with cold water and add the sea salt.

Bring to a boil and cook until tender when poked with a

fork, about 15 to 20 minutes. Drain the water from the



Heat the cream, milk and butter over low heat; do not boil.

With a potato masher or large fork crush the potatoes in

their pan, adding the cream mixture a little at a time.

Season lightly with salt and freshly ground black pepper.

Continue mashing until the potatoes are blended well.

There should still be some chunks left, with the red potato

skins dispersed throughout. Add more cream, milk or butter

if necessary. Taste and adjust seasoning, stir in the

parsley and transfer to a serving bowl. Add some garlic to this

recipe if you like. I don't heat my cream & butter & don't use milk.

I use a hand masher since you don't want these real creamy. I drain my boiled potatoes in a colander then add the butter to the pan, return potatoes to the pan & add cream as you are mashing to get the right consistency. You can adjust recipe to any amount of potatoes just use half red & half sweet.


Note: You can use other potatoes too and a good addition is 3 or 4 tablespoons of cream cheese. Garlic would be good too.