Marbled Mashed Yukon Gold and Sweet Potatoes
Cook sweet potatoes in boiling water to cover 45 minutes or until tender.
Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with an electric mixer until smooth. Set aside.
Cook yukon gold potatoes in boiling water to cover 10 minutes or until tender.
Drain. Let steam for 5 minutes.
Makes 10 servings. Kathy Hunt, Dallas, Texas
Notes: Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes in refrigerator; bake at 325 for 1 hour or until thoroughly heated.
December 10, 2010