"Team these creamy mashed potatoes with grilled beef or pork tenderloin. (Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes in refrigerator; bake at 325 degrees for 1 hour or until thoroughly heated.)" — Southern Living magazine
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medium-size sweet potatoes
butter or margarine, divided
medium-size Yukon gold potatoes, peeled and quartered
Garnish: fresh thyme sprigs
Very tasty and we thought worth the extra effort. A little time-consuming though. Would probably make ahead and bake if preparing for a special occasion.
I was really excited to try these potatoes but they were a little disappointing. The thyme seemed overpowering and the sweet potato portion was flavorless. The lack of taste made them 'not worth the effort'.
This recipe is very good and FULL of flavor...the cardamom adds a very interesting twist. I also liked that the recipe combines two dishes which saves room on the holiday table. Everyone at my dinner loved them. Also, I peeled the sweet potatoes, cut them into chunks, and then boiled them so it wouldn't take as long.
I've made this dish twice - I'm so-so about it but my husband loves it. The last time I made this I had to use yams and the dish was very rich. I'd suggest you stick with the sweet potatoes for a lighter flavor. This dish looks great on a holiday table.
These made a beautiful presentation. I really can't give them a fair rating because they were hidden in the other room during the Thanksgiving dinner so only a few people got to sample them. Those who did loved them. I got to have a little taste and what I did have was excellent. Although next time I'll go a bit easier on the thyme.
These are awesome! They take a little bit of work, since you have to boil and mash two sets of potatoes, but it is well worth it!
My family went nuts over these potatoes! I didn't have cardamom, so I used 1/2 tsp of a mild Chinese 5 Spice (light on the anise - didn't stand out). I also didn't have Yukon Golds, so I used regular russets and added another 1/4 C butter. We like "lumpy" mashed potatoes, so I used a masher (lightly) and didn't add the milk. This is one of the best recipes I've tried from Allrecipes...definitely on our Top Ten list of favorites...thank you, Southern Living Magazine!!
I have made this recipe twice and both times turned out. I didn't use the exact spices as I didn't have them on hand, so I just use salt & pepper and green onions in the white potatoes and a bit of cloves in the sweet. Overall the reaction was good. Will use this again and again for holiday meals
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