Sometimes when I have a group of ladies at the lodge, I use sweet potatoes as a side more than usual. For one group, I decided to make a dish that we have at home, Sweet and White Mashed Potatoes. In addition to a side with dinner, they ate it for afternoon snack and with breakfast. It’s pure creamy, yummy, comfort food.
Sweet and White Mashed Potatoes
Ingredients
- 1/2 gallon Half and Half
- 6 (or more) cloves garlic, peeled
- Salt
- 2 large sweet potatoes, peeled and cut in large chunks
- 5 lbs gold or white potatoes, cleaned and cut in large chunks
- 1 1/2 sticks butter
- 1 container (or more) Boursin Garlic & Fine Herbs cheese and/or Boursin Shallot & Chive cheese
- 4 oz softened cream cheese*
- 2-4 TBSP cream
- Salt and pepper to taste
Instructions
- In a large pot, heat half and half with garlic and salt. Add potatoes and simmer until potatoes are cooked.
- Use a large slotted spoon to remove cooked potatoes and place in a large bowl or another pot. Add the rest of the ingredients and mash well. Add some of the half and half that they were cooked in, if you need them creamier.
- I usually place potatoes in a baking pan, cover the pan, and hold them in a 170 degree oven until dinner time.
- Reserve the rest of the half and half for another use, like gravy!
- *Just a reminder about cream cheese, when you're cooking with it. If you freeze it first, it breaks apart and blends more easily.