Thanksgiving is just around the corner! Where did fall go? I’m sitting at my kitchen table watching the snow trickle down and Christmas music is playing in the background. I don’t know about your fall but here in Minnesota it went from 65 degrees and sunny (thats when we wear our shorts!) and the next weekend was snowing and 30 degrees. Our fall and winter can be in sort of a mix up but when it’s snowing, that brings me all the feels and I’m already starting to plan out my Holiday decorating. Meaning, my husband came home the other day and showed me the magazine of wreaths that our neighbor in elementary school is selling. Needless to say, I was totally excited and picked out the most beautiful wreath with a red, striped bow 🙂
Of course, this has me baking all things fall (I think I’m a little late in the game in October–still trying to pretend it’s warm outside!) Thanksgiving is my favorite meal of the whole year. I’m all about the savory and sweet foods mixed all on one plate. I’m not the divide-and-section-off-your-plate kind of girl. In fact, my plate might as well be called a casserole because you can’t seem to pick out the corn/turkey/stuffing/potatoes/salad/cranberry sauce from anything else. But, hey, I like it that way and I’m counting down the days until we celebrate!
One of the best things about being a blogger is you can test out recipes early on, so I already am getting into the Thanksgiving spirit! What I love about these potatoes is that they have the combination of savory and sweet (can you tell that’s my kind of food?) They are SO easy to make because you don’t need an electric mixer or food processor. They are super soft once they are done boiling that all it takes is a fork and a little stirring. Really, instead of mashed/mixed potatoes they should be called stirred potatoes. All I know is that in my family we grew up with mashed potatoes meaning that they are not baby food. I’m not hating on anyone who loves the creamiest texture potatoes but then shouldn’t they be called creamed potatoes?
Seriously guys, just a fork for mashing!!
Mashed Sweet & Golden Potatoes
- 1 large sweet potato (or 2-3 small ones)
- 3-4 golden potatoes
- 3-4 tbsp grass fed butter
- 1/2-3/4 cup half and half or whole milk
- sea salt & ground pepper to taste
- garlic powder or fresh parsley to taste optional
Peel potatoes if spotted, otherwise you can leave the skin on (such great vitamin c in the skin if it's organic!) and chop up the potatoes in large cube sides. Place potatoes in a medium size pot and fill with water. Turn on stove to high and let the potatoes boil for 20 minutes or until you can put a fork through and they are soft/easy to break.
Pour the potatoes in a colander and let sit for few minutes in the sink to drain. Put the potatoes in a medium size bowl and add the butter. Mix potatoes with a fork and add half and half and continue mixing until desired consistency. Sprinkle with sea salt and pepper. You can add garlic powder or fresh parsley if you'd like!