Savory Mashed Sweet and White Potatoes (No Sugar Added)

White potatoes and sweet potatoes are cooked together, mashed separately, then swirled together to make an interesting and tasty side dish.

6 servings

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

1 ½ pounds (680 g) white potatoes - peeled and diced into 2-inch pieces
1 ½ pound (680 g) sweet potatoes - peeled and diced into 2-inch pieces
1 teaspoon salt
6 tablespoons (84 g) butter - divided
⅔ cup (162 ⅔ g) warmed milk - divided
¼ teaspoon freshly ground pepper

Instructions

Cook the Potatoes: Place 1 1/2 pounds white potatoes into the bottom of a saucepan, then 1 1/2 pound sweet potatoes. Add 1 teaspoon salt.
Add just enough cold water to cover. Bring to a boil, then reduce heat and simmer until fork-tender but not falling apart.
Drain and Separate: Drain potatoes. Remove sweet potatoes from the pan and place them into another bowl. Place white potatoes back into your original pan and let them dry while you mash the sweet potatoes. For this step, I put on plastic gloves to remove the hot sweet potatoes.
Mash the sweet potatoes your favorite way: Use a potato ricer, masher, or hand mixer to mash the sweet potatoes until smooth. Start with the 2/3 cup warmed milk and half of 6 tablespoons butter, adding more as needed.
Mash the white potatoes: Repeat the same process with the white potatoes, adjusting the milk and butter until creamy. The consistency should match that of the sweet potatoes.
Add freshly ground pepper ¼ teaspoon freshly ground pepper.
Combine with a swirl: Gently fold the sweet and white potatoes together, creating a marbled effect without overmixing.
Garnish and Serve: Transfer to a serving dish and garnish with fresh parsley or thyme.

Notes

Make Ahead:
Prepare the mashed sweet and white potatoes up to 2 days in advance. Store them separately in airtight containers in the fridge. Reheat and swirl together before serving.

Freezing Leftovers:
Portion into ½-cup servings, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips:

Stovetop: Warm over low heat, stirring frequently. Add a splash of milk or broth to restore creaminess.
Microwave: Heat in 30-second bursts, stirring in between.
Oven: Cover with foil and bake at 325°F (163°C) for 15-20 minutes until heated through.

Variation: Greek yogurt and almond milk make a great lightened-up version.

Nutritional Information