Recipe: Harvest Mashed Potatoes

Harvest Mashed Potatoes
rec.food.cooking/Jill McQuown (2002)
Yield: 8 servings

How about a combination of mashed and sweet potatoes rather than the usual mashed potatoes? Here's a recipe, which poster Billy Whetstone recently tried (can't recall the minute changes he made. This recipe comes from a friend named Sharon.

4 large red or russet potatoes (2 pounds)
2 medium-size sweet potatoes (1 pounds)
1/4 cup butter or margarine
1/2 cup milk
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 Tbsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Bake sweet potatoes until tender, peel and mash. Cook russet potatoes (cut large ones in half) in a Dutch oven in boiling salted water to cover until tender; peel and mash or press through ricer and combine with sweet potatoes. Add 1/2 cup butter and next 8 ingredients; mash with a potato masher or mix with electric mixer until smooth. Bake until heated through and starting to brown on top. (This recipe assumes you're putting this in a large casserole dish to bake it.) Serve topped with additional Parmesan cheese if desired.