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Mashed Redskin & Sweet Potatoes Recipe from 1900 Park Fare, Grand Floridian


2 ½ lbs. red skin potatoes
3/4 lb. sweet potatoes, peeled
12 tablespoons butter, softened
1 tablespoon kosher salt
½ tsp. ground white pepper

Yield: 10 1-Cup Servings


Wash and cut both potatoes into uniform size pieces.

Place potatoes in a large saucepan filled with salted cold water. Bring water to a simmer and cook potatoes until they can be easily pierced with a fork.

Drain potatoes and return them to the pan and place over medium heat and stir around to dry out excess water.

Place potatoes and butter in the bowl of an electric mixer*. Begin whipping on low speed. Continue mixing until butter is incorporated. Gradually increase the speed of the mixer to help make the potatoes fluffy.

Add the salt and pepper. Taste and adjust seasoning as desired.

If potatoes are too dry you can add hot milk to adjust the consistency.

*Potatoes may also be mashed by hand in the pot that they were cooked in if an electric mixer is not available.



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