I’m pretty sure that I say this every time I post a mashed potato recipe, but I’m going to say it again. Mashed Potatoes are my favorite part of any meal, but especially Thanksgiving dinner. They are really only my thing as the other 4 members of our family are not nearly as enamored with mashed potatoes as I am. In fact, they all prefer the Sweet Potato Casserole Eric & Kelly make.

With Thanksgiving over Zoom in 2020, I pushed hard to try out many new recipes. Not just the one or two new ones I would try out when our traditionalist family is all present for Thanksgiving. I came away with a few successes, and even more flops last year. But one can learn from failures, too. Of course, you won’t find the misfires here, at least not without a lot more work on them! What I am presenting today is a mash up of sweet and white potatoes. It was one of last year’s successes. I enjoyed this mash up the most, but even the die hard sweet potato casserole crew that was present last year willing ate this!

It you’re looking for something closer to traditional but with a bit of a twist, here are just a few of my suggestions for mashed white potatoes: Olive Oil & Roasted Garlic Mashed Potatoes or Spanakopita Mashed Potatoes, and for mashed sweet potatoes with a definite kick try Chipotle Cheddar Mashed Sweet Potatoes.

Mashed Sweet & White Potatoes with Sage-Butter (adapted from marthastewart.com) Makes: 8 servings

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 stick (4 ounces) unsalted butter, plus 2 tablespoons (1 ounce), melted, divided
• 3 tablespoons chopped fresh sage, divided
• 1-1/2 cups milk, warmed
• coarse salt and freshly ground pepper
• 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Directions:

Place the sweet potatoes and white potatoes in a large saucepan. Cover them with water and add salt to the water. Bring it to a boil, then reduce the heat, and simmer until the potatoes are tender, about 9 minutes.

Drain the potatoes and mash them.

Preheat the oven to 375º F. Melt 1 stick of butter in a small saucepan over medium heat, swirling occasionally, until it is golden brown, about 5 to 7 minutes. Remove the butter from the heat and add 2-1/2 tablespoons of the sage to the butter. Stir the butter mixture into the potatoes.

Add the milk to the potatoes. Season the mixture with salt and pepper.

Transfer the potatoes to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)

Combine the breadcrumbs with the remaining 2 tablespoons of melted butter and the remaining 1/2 tablespoon of sage. Season them with salt and pepper and toss to combine.

Top the potato mixture with the breadcrumbs.

Bake the casserole, uncovered, until it is bubbling around the edges and the breadcrumbs are golden brown, about 30 to 40 minutes. If it is browning too quickly, tent the dish with foil. Let the casserole stand, uncovered, for 10 minutes before serving.

To prepare in advance: The potato puree can be refrigerated for up to two days. Make the breadcrumbs just prior to baking, then sprinkling them on top. The dish may need to bake for 10 to 15 minutes longer if they are going into the oven cold.

No need to choose with this mash-up!  ~Linda

Mashed Sweet & White Potatoes with Sage-Butter (adapted from marthastewart.com) Makes: 8 servings

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 stick (4 ounces) unsalted butter, plus 2 tablespoons (1 ounce), melted, divided
• 3 tablespoons chopped fresh sage, divided
• 1-1/2 cups milk, warmed
• coarse salt and freshly ground pepper
• 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

Directions:

Place the sweet potatoes and white potatoes in a large saucepan. Cover them with water and add salt to the water. Bring it to a boil, then reduce the heat, and simmer until the potatoes are tender, about 9 minutes. Drain the potatoes and mash them.

Preheat the oven to 375º F. Melt 1 stick of butter in a small saucepan over medium heat, swirling occasionally, until it is golden brown, about 5 to 7 minutes. Remove it from the heat and add 2-1/2 tablespoons of the sage to the butter. Stir the butter mixture into the potatoes. Add the milk to the potatoes. Season the mixture with salt and pepper. Transfer the potatoes to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)

Combine the breadcrumbs with the remaining 2 tablespoons of melted butter and the remaining 1/2 tablespoon of sage. Season them with salt and pepper and toss to combine.

Top the potato mixture with the breadcrumbs. Bake the casserole, uncovered, until it is bubbling around the edges and the breadcrumbs are golden brown, about 30 to 40 minutes. If it is browning too quickly, tent the dish with foil. Let the casserole stand, uncovered, for 10 minutes before serving.

To prepare in advance: The potato puree can be refrigerated for up to two days. Make the breadcrumbs just prior to baking, sprinkling them on top. The dish may need to bake for 10 to 15 minutes longer if they are going into the oven cold.