Mashed Sweet and Russet Potatoes with Herbs
- 4 garlic cloves (do not peel)
- 1/2 teaspoon extra-virgin olive oil
- 2 medium sweet potatoes, pricked with a fork (about 1 pound total)
- 2 medium russet potatoes, pricked with a fork (about 1 pound total)
- 1 tablespoon unsalted butter
- 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish
- 1 tablespoon finely chopped fresh sage
- 1 3/4 teaspoons coarse salt
- Pinch of freshly ground pepper
- 1/2 cup plain low-fat yogurt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Flat-leaf parsley, fresh (2 tablespoons)
- Garlic (4)
- Russet potatoes, medium (2)
- Sage, fresh (1 tablespoon)
- Sweet potatoes, medium (2)
- Cooking & Baking
- Olive oil, extra-virgin (1/2 teaspoon)
- Pepper, freshly ground (1 Pinch)
- Salt, coarse (1 3/4 teaspoons)
- Dairy
- Butter, unsalted (1 tablespoon)
- Yogurt, plain low-fat (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 11, 2011 (1 year ago).
9 people saved this recipe.
