Mashed sweet and russet potatoes

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Ingredients

  • 2 garlic cloves (do not peel)
  • ½ teaspoon olive oil
  • 2 medium sweet potatoes, pricked with a fork
  • 2 medium russet potatoes, pricked with a fork
  • ¾ tablespoon unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon salt
  • pinch of ground pepper
  • ½ cup low-fat sour cream

Directions

  1. Preheat oven to 400° F.
  2. Put garlic on a small piece of foil and fold to form a packet.
  3. Place garlic packet and the potatoes on a center rack in the oven. Place a baking sheet on the lower rack to catch the juices.
  4. Bake, flipping halfway through, until the sweet potatoes are tender when pierced with a knife; about 45 minutes.
  5. Remove the sweet potatoes and garlic from oven. Continue to bake russet potatoes until tender, about 15 minutes more.
  6. Remove from oven; let cool slightly, about 5 minutes. Peel the potatoes and then mash.
  7. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in sour cream and serve.

Yield

Makes 10 servings (Serving size equals approximately ½ cup.)

Each serving counts as 1 starch.

Nutrition analysis per serving

  • Calories: 96
  • Fat: 3 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Cholesterol: 8 mg
  • Sodium: 256 mg
  • Carbohydrates: 16 g
  • Fiber: 2 g
  • Sugars: 4 g
  • Protein: 2 g

Recipe from marthastewart.com

– Mary Ligotti-Hitch, R.D. is a registered dietitian with the Weight Control Center at Beaumont Health Center.

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