Recipe: New England Style Mashed Sweet Potatoes (using red potatoes, maple syrup and chicken broth)

NEW ENGLAND STYLE MASHED SWEET POTATOES

4 or 5 large red skinned potatoes, scrubbed well
2 or 3 small sweet potatoes, peeled
2 cloves garlic, peeled
1 parsnip, if available, peeled and diced
Salt, pepper, dried parsley, to taste
1 tbsp butter (plus additional, if needed)
1/4 to 1/2 cup 99% fat free chicken broth, as needed
Salt and freshly ground black pepper, to taste
Low fat milk, if needed
Pince of sage (optional)
1 tablespoon dried parsley (optional)
100% Vermont Maple Syrup (to taste)

Scrub red potatoes and peel off nasty parts but leave nice red skins. Peel sweet potatoes completely. Peel parsnip (if using) and slice like you would a carrot. Set aside.

Cut both types potatoes into chunks. Put into a good size pot with the whole garlic cloves; add water to cover and bring to a boil. When water comes to the boil, add sliced parsnip (if using) and reduce to a high simmer for 15-20 minutes. When a large chunk of potato is fork tender, drain veggies in a colander but reserve liquid for stock or gravy, if you desire.

Transfer veggies to a large mixing bowl. Add butter and add 1/4 cup chicken broth; mash. (The boiled garlic will mash right in and you won't even know what that "secret" taste is - ditto parsnip if using.) Add milk and/or broth if creaminess needed. If desired, add additional butter. Add salt and pepper if needed. I also recommend a pinch of sage. A tablespoon of dried parsley is nice for color and taste here. When the taste and texture are there for you, add at least 2 tablespoons 100% maple syrup.

Your eaters will love it and you will be giving them a healthy, vitamin-rich side dish. Mangia!

From: Pat, CT - 11-26-97