Mashed Honey-Roasted Potato Blend

Hands down this is definitely my all-time favorite mashed potato dish. Whenever a menu calls for a traditional mashed potato side this is the one I always choose. I use the leftovers as a spread inside wraps, on sandwiches, you name it! The texture and flavors are just superb! I cannot imagine ever growing tired of it.

Yield: 12     (serving size: 1/2 cup)

2 lbs. sweet potatoes, peeled & cut into 1-inch cubes

2 lbs. yams, peeled & cut into 1-inch cubed

2 lbs. red potatoes, peeled & quartered

cooking spray

4 tbsp. honey

5 tbsp. margarine

3/4 tsp. salt

  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes and yams in a single layer on 1-2 foil-lined baking sheets coated with cooking spray. Bake at 375 degrees for 1 hour or until tender, stirring occasionally. If tops should brown, cover with foil.
  3. Place red potatoes in a small saucepan and cover with water. Heat over medium-high heat until boiling. Reduce heat, cover and simmer 20 minutes or until tender. Strain potatoes and place in a large bowl.
  4. Combine roasted potatoes, red potatoes, honey, margarine and salt. Beat with mixer at medium speed until smooth.
banner ad

Leave a Reply