Mashed Sweet and Russet Potatoes with Herbs


  • 4 garlic cloves (do not peel)
  • ½ 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
  • + 3 more ingredients
    • 1 ¾ teaspoons coarse salt
    • Pinch of freshly ground pepper
    • ½ cup plain low-fat yogurt

1. Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices. 2. Bake, flip...

View full recipe at SpringPad


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