2 medium sweet potatoes
2 large russet potatoes
4 tablespoons butter
Salt and pepper to taste
½ cup milk (or to desired consistency)
2 cloves of garlic, mashed with a press
If the picky ones are home, I will peel the potatoes before cubing them, but if I want all the health benefits, I just scrub them and dice them up. Boil the diced potatoes for approximately 10 minutes, then drain the water. Add the rest of the ingredients, allowing the butter to melt completely as you’re mixing it in. Be sure the garlic is mixed in well and dispersed so that no one bites a whole chunk at one time.
Mash all the ingredients together and serve immediately. Serves 4
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Hillary Danaher 