Potato Patch Recipes
Mashed White And Sweet Potatoes Recipe

Ingredients

• 3 large sweet potatoes, scrubbed
• 3 large baking potatoes, scrubbed
• Enough vegetable oil to rub the potatoes
• 1/2 cup of heavy cream
• 1/2 cup chicken broth
• 2 teaspoons bottled horseradish, drained (get that out of a box!)
• Salt and ground Black Pepper to taste

Directions

1. Preheat oven to 325F
2. Rub the skins of the potatoes with the vegetable oil
3. Prick holes into the potatoes with a fork (so they won’t explode)
4. Place the potatoes on a cookie sheet; then place the cookie sheet on the lowest rack in the oven.
5. Bake the potatoes for 1 to 1 1/2 hours until they are easily pierced by a sharp knife.
6. Test the sweet potatoes after one hour
7. When the potatoes are finished cooking let them cool until you can easily handle them.
8. Cut all the potatoes lengthwise in half
9. Scoop the pulp from the white potatoes into a large bowl.
10. Mash the pulp briefly.
11. Now scoop the flesh from the sweet potatoes into the same bowl.
12. Set the bowl aside.
13. In a one quart saucepan bring the cream and chicken broth to a boil; remove from heat.
14. Use an electric mixer set to medium speed, slowly beat cream mixture into reserved potatoes until they are smooth and fluffy.
15. Beat in horseradish, salt and pepper.