Ingredients35 m servings 213 cals
- 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.
- 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.
- Cook's Note:
- You may use Yukon Gold potatoes instead of russets if you prefer.
Per Serving: 213 calories; 6.5 g fat; 35.7 g carbohydrates; 4.3 g protein; 17 mg cholesterol; 519 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!