Married mashed potatoes, a sweet potato married to a savory potato like a Russet or a Yukon cold, is a delicious twirly swirly rich side dish that everyone will love. Tired of the same 4 side dishes served up at every meal? Don’t skip the potatoes, just yin and yang your favorite kinds for a delicious, slightly sweet, and always amazing mixture of mash.
Looking for a unique Thanksgiving side dish?
Look no further because this medley of regular mashed potatoes mixed with the beautiful sweet potato is the perfect yin and yang addition to your holiday menu.
Medley Mashed Potatoes
Did you ever think you could combine these delicious potatoes? You can and they taste AMAZING! You get all the amazing nutrients that sweet potatoes carry and combined with a russet or Yukon potato, for a perfect blend that totally balances each other out.
Twirly, whirly married mashed potatoes ingredient list:
- Russet or Yukon potatoes
- sweet potatoes
- brown sugar
- half and half
Mixed Mashed & Sweet Potatoes
What kind of potatoes do I use?
When it comes to a mix of potatoes, the key here is sweet potatoes and another savory potato.
- Yukon Gold – Yukon gold potatoes are the most common used for mashed potatoes, making it a popular choice for this married potato blend
- Russet – Russet potatoes are the typical “baked”potato that people used in twice baked potato and baked potato side dishes. They are easy to peal and cut and provide quite a bit of potato in each one. Russets are usually a rough skin.
- Red Potatoes – I love a good red potato! They are really one of my favorite potatoes. Flat out its the best potato to boil! The only problem with using small red or blush potatoes is that they are small and difficult to shed the skin, so if you use this kind of potato you usually have to leave on the skin which could change the look of the swirl.
- Sweet Potatoes – Incredible colors, delicious flavors – the sweet potato is so delicious and a classic potato for holidays. Did you know you can also microwave baked sweet potatoes?
Gluey Mashed Potatoes?
I have been there! The cardinal sin of mashed potatoes is over mixing. If you use a hand mixer or electric mixer, it’s really easy to over do it.
A hand masher is always the BEST way to get the perfect consistency but I understand if you are pipping them you may need to really watch the consistency so they can come through the bag.
Peel and cube potatoes and place into a large saucepan, boil till tender.
Use a potato masher to mash each potato in separate bowls.
Vegan Substitute for Mashed Potatoes
I am certainty not the best person to ask on all things Vegan, but I can appreciate a non-dairy version of a mashed potato- for Vegan diets and non-dairy diets alike. My daughter cant do dairy often (or really she shouldn’t at all but just likes to suffer) so when I am trying to eliminate the dairy products, there are a few things you can experiment with.
- Vegan Butter
- Vegan or Homemade Creme Fraiche
- Soy Cream Cheese
- Soy Milks
Getting a perfect Twirl
In order to pipe your potatoes, you need them a little thinner than what you would typically find in a mashed potato side dish (or at least the way I do it with dense potatoes.) The consistency should be that of pudding. I’d recommend using a hand mixer to mix potatoes even better (again, do not OVER MIX) and mash the large pieces.
Then place the mixture into a piping bag. Snip the tip to about 1″ and pipe into your serving bowl.
Use a spoon to smooth the edges and swirl the colors.
Potato Side Dish Recipes
Need more amazing side dishes to chow down on? Make sure you try
- Sweet Potato Wedges with Cinnamon and Sugar
- Greek Style Potatoes with Lemon
- Red Potato Salad
- Southern Potato Salad
- Sweet Potatoes in a Crock Pot
Or looking for potatoes? I have some of those recipes too!
- Hasselback Sweet Potatoes
- Garlic Bacon Stuffed Hasselback Potatoes
- Mashed Potatoes made with Cream Cheese
- 2 pounds russet potatoes
- 1 pound sweet potatoes
- 1 cup milk, divided
- 1/4 cup butter, divided
- 2 tablespoons brown sugar, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon nutmeg, divided
- 1/4 teaspoon pepper, divided
- 1/2 cup half and half, divided (optional)
- Peel and cube potatoes and place into a large saucepan.
- Cover with water at least 1" above the potatoes.
- Heat over medium high heat and boil for 10-15 minutes or until potatoes are tender.
- Drain. Divide potatoes.
Use a potato masher to mash each potato separately.
- Add 1/2 cup milk, 2 tablespoons butter, 1 tablespoon brown sugar, 1/2 teaspoon salt, 1/4 teaspoon nutmeg and 1/8 teaspoon black pepper to each potato mixture.
- Mix well.
In order to pipe your potatoes, you need them a little thinner.
- The consistency should be that of pudding. I'd recommend using a hand mixer to mix potatoes even better and mash the large pieces.
- Then place the mixture into a piping bag. Snip the tip to about 1" and pipe into your serving bowl.
- Use a spoon to smooth the edges and swirl the colors.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 258 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 23mg Sodium: 372mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 5g Sugar: 8g Sugar Alcohols: 0g Protein: 6g