Golden Potato Mash Tracey Seaman   From Every Day with Rachael Ray November 2008 SERVES 8 Prep Time: 5 min Cook Time: 25 min 2 pounds small yellowfleshed potatoes, such as yukon gold Salt 1 large sweet potato (about 1 pound), peeled 2/3 cup heavy cream Pepper 1. Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat. 2. Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot. 3. Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper. Cream of Potato Soup Whisk chicken broth into Golden Potato Mash and heat through; stir in flat-leaf parsley.

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