They might not be exactly pink, but more a delightful shade of peach. The addition of a sweet potato adds the color, but also a terrific flavor, your kids may never want the plain ones ever again. Using the potato's cooking water, instead of milk, adds back some of the nutrients that cook out the potatoes, and are a big hit for anyone with a diary allergy (or lactose intolerance).
Cheryl Tallman and Joan Ahlers

4 medium sized white potatoes
1 medium sized sweet potato
1 to 3 garlic cloves, peeled
4 tablespoons butter or margarine
Salt and pepper to taste (about 1/4 teaspoon each)

1. Scrub and peel the potatoes and cut them into to 2-inch chunks.

2. Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes.

3. Drain potatoes, reserving 3/4 cup of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 cup at a time, until potatoes are creamy, whipped consistency. Serves 4 to 6.

Per serving (at 6 servings and with 1 clove garlic): 156 calories; 8g fat; 2g protein; 20g carbs; 2g fiber; 21mg cholesterol; 175mg sodium


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