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It’s not Thanksgiving without a turkey, but you cannot have turkey without mashed potatoes, for a change why not trying this mash with a twist.

Image from The New York Times' "Thanksgiving Help Line"

This mash has been adapted from a recipe found on Nigella Bites DVD; you will need (serves 6):

  • 4 sweet potatoes
  • 1 Kg floury potatoes
  • 1 cup milk (full fat, please)
  • 125g (4 oz) Philadelphia cheese
  • 1/2 cup Parmigiano cheese
  • dash of nutmeg
  • salt

Skin the floury potatoes and pop them into a large pan, salted cold water in it. Let them bubble away until, by piercing with a fork, they feel tender in the middle; remove and strain.

While you wait for the potatoes to become tender, wrap the sweet potatoes in foil and shove them in a very hot oven (200’C) for about 50 minutes (check the sweet potatoes from time to time), let them cook few more minutes should they need to.

Arrange the floury potatoes in a large bowl, add the skinned sweet potatoes and mash, add the Philadelphia; add the milk (will help mashing the mass) and let it incorporate (and cool down a little) add now the nutmeg and the parmigiano cheese.

Season to taste.