Ingredients

The following ingredients have 8 Servings
  • 2 pounds (910 g) starchy Russet potatoes, peeled and cut into large chunks
  • 1 pound (455 ) orange fleshed sweet potatoes, peeled and cut into large chunks
  • 1/4 cup to 1/2 cup (60 ml to 120 ml) lactose-free whole milk
  • 2 tablespoons unsalted butter, (cut into pieces)
  • Kosher salt
  • Freshly ground black pepper, (or white pepper, if you like)
  • 1/2 cup (50 g) Candied Spiced Pecans, ready to use, chopped, (optional)

Instruction

  • Place the chunks of potatoes and sweet potatoes in a large pot of salted water, making sure they are covered with water by at least 1-inch (2.5 cm). Bring to a boil over high heat; turn heat down and simmer, partially covered until potatoes are tender when pierced with a knife.
  • Drain well in a colander then return all of the potatoes to pot. Place over low heat and stir them around, drying them out a bit; this will make them nice and fluffy. Remove from heat.
  • Add about 1/4 cup (60 ml) of the milk and all of the butter and begin to mash. I usually start with a hand-held potato masher and then switch to a large, sturdy balloon whisk. Taste and season with salt and pepper and add remaining milk if necessary to make satiny, smooth, creamy yet fluffy mashed potatoes. Sprinkle with Candied Spiced Pecans, if desired. Serve immediately.