Mashed Sweet and White Potatoes

Years ago I made a sweet and white mashed potato recipe that was very typical of mashed potatoes. The recipe called for the traditional milk, butter and salt, which was simple and good, but this recipe from Marcia Adam's "New Recipes from Quilt Country" is a step above the old one. In this recipe buttermilk replaces the sweet milk and some garlic cloves are added to the cooking water for additional tang and flavor; something not expected in a dish made with sweet potatoes. We thoroughly enjoyed the change in flavor with our pork roast and salad this week. Tonight we will have the leftovers with our beef tenderloin for our Valentine's dinner. Have a wonderful evening meal; blessings...

Recipe:

2 large sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 large white potatoes (about 1 pound), peeled and cut into 1-inch cubes
1-1/2 cups water or more to cover potatoes
8 garlic cloves, peeled (optional, but good)
1/2 tsp. salt or more as needed
1/2 cup buttermilk
fresh ground pepper if desired

1. In a 3-quart saucepan, combine the potatoes, water, garlic if using and salt. Bring to a boil, reduce the heat, and cook for 10 to 15 minutes or until the potatoes are fork tender.
2. Drain the potatoes, saving the garlic, and mash all together. Add buttermilk and beat with an electric mixer until smooth and fluffy. Taste and add more salt and some pepper if needed. Serve hot.

Yield: 3-1/2 cups
Note: Because the garlic is cooked with the potatoes it is not strong at all but, that having been said, if there is a concern, the garlic sure could be removed so the flavor of the dish would be even more subtle.