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White and Sweet Whipped Potatoes

Matthew Broomhead

"Sweet potatoes are a staple of Southern cooking. Here they are combined with white potatoes and whipped with a delicious combination of ingredients to make a special side dish."
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Ingredients

35 m servings 213 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
  2. Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.

Footnotes

  • Cook's Note:
  • You may use Yukon Gold potatoes instead of russets if you prefer.

Nutrition Facts


Per Serving: 213 calories; 6.5 g fat; 35.7 g carbohydrates; 4.3 g protein; 17 mg cholesterol; 519 mg sodium. Full nutrition

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Reviews

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THIS IS AMAZING!!! I made it exactly as stated with the exception of using heavy whipping cream in place of the milk. It was subtle but very flavorful. Pure delight. I will be making this again ...

For a novice cook this was very easy to make. I made it for Canadian Thanksgiving and my family loved it.

Made this for a family gathering and everyone loved it. Will definitely be making this again. Followed the recipe and see no need to change anything!

This was good, but, made exactly as described, it's a tad bland. I will likely try it again with double the spices.