Sweet Buttermilk Mash

Copywrite 2001 Adeh DeSandies

2 pounds red potatoes
1 medium sweet potato
3 tablespoons butter
1/2 tablespoon honey
1 cup buttermilk
1 head garlic
Salt and freshly ground pepper


Heat oven to 350.

Place the sweet potato and the garlic, unpeeled, on a baking sheet. Bake the garlic for about 20 min and the potato for about 30 min, as you would a baked potato.

Boil the red potatoes in salted water until they are tender, but not falling apart, 20-25 min.

Drain the potatoes and place in a large bowl, cut into quarters. Carefully peel the baked sweet potato (it's hot) and place in the bowl as well. Cut the top off of the roasted garlic head and squeeze the insides into the bowl. Add the remaining ingredients.
Note on salt: Do not be afraid. Salt, when applied in the correct proportions, really brings out the flavors in the food. It is a must for any dish to have some sodium component to unlock its full flavor. Test out this theory and you will see for yourself. Try some unsalted mash, then put in a pinch or two of salt, mix, and try again. The mash should come to life, but not be salty; this is the correct amount of salt.

Mash to desired consistency. I prefer using a wooden spoon and smashing/stirring until some parts are really smooth while there are still harder lumps from the less cooked through red potatoes. This creates a nice contrast of textures.

Makes 4-5 servings.

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