The addition of a sweet potato to these decadent mashed potatoes really bumps up the flavor to make this a favorite mashed potato recipe!
Photo updated November 2013
Originally published October 13, 2008 – If you are still looking for a side dish for Thanksgiving, or even just a side dish for Sunday night! – look no further. These mashed potatoes are so delicious – you may never have regular mashed potatoes again!!
I’m so excited to share this recipe with you. I know the picture is not that great, and you’ll probably just think – it’s only potatoes – but believe me, it’s so much more. These, ladies and gentlemen, are the BEST mashed potatoes I have ever had. And I’m a mashed potato lover, so I know good from bad.
The secret to this recipe is the addition of a sweet potato. Yes, I’ve seen mashed potatoes with regular potatoes, and I’ve seen mashed sweet potatoes, but I have never seen them combined before. And these are so good that gravy is not even required.
I fell in love with the sweet potato last year. Before that, I thought I was a hater. But then I tried this soup, and realized that what I thought I hated, I really loved! And since then, I haven’t been able to get enough. So when I ran across this recipe, I knew I had to try it. Served along side The Pioneer Woman’s Crispy Yogurt Chicken and a salad, it was a delicious meal – but these potatoes really stole the show!!
To serve, the recipe suggests topping with crumbled, cooked bacon – which would be so delicious. I didn’t have any bacon on hand, so I topped with a bit of freshly grated Parmesan, and it was still delicious!
These mashed potatoes made with yellow potatoes and sweet potatoes are creamy and full of flavor. You can choose to peel the yellow potatoes or leave the skins on since they have such a thin skin. I usually take the easy route and leave them unpeeled.
- 1 pound yellow-fleshed potatoes, such as yukon gold, cut into cubes
- 1 small sweet potato, (about 1/2 pound), peeled and cut into cubes
- 1/3 cup heavy cream
- 1–2 tablespoons sour cream
- salt and pepper
- For topping: butter, shredded Parmesan cheese and/or crumbled bacon
- Place both kinds of potatoes in a saucepan and add enough water to cover by 2 inches. Season with salt. Bring to a boil over high heat. Cook until all of the potatoes are fork-tender, about 15 minutes. Drain, then return to the pot.
- Using a masher, coarsely mash the potatoes with the cream and sour cream. Season with salt and pepper.
- Serve topped with butter, Parmesan or crumbled bacon.
adapted from Every Day with Rachael Ray November 2008