Potatoes may have gotten a bad rap over the years, but good news: they’re actually good for you. And sweet potatoes are some of the healthiest foods of all time. But of course, it all depends on the preparation: if they’re slathered in cream and butter, those health benefits don’t have quite the same shine.
Our philosophy on Thanksgiving is simple: it’s a day of feasting and meant to be enjoyed. But what if the food could be just as satisfying and wholesome and nutritious? So many Americans complain about feeling overstuffed from the last Thursday in November to the New Year, and then resort to fad diets as the cure. What if our holiday eating was full of whole, nutritious foods so delicious we didn’t miss the calories, but so healthy we left the holidays feeling energized?
We tackle this challenge each Thanksgiving, where we create a whole foods menu that’s healthy but deliciously satisfying. Here, we’ve created a healthy Thanksgiving side dish that’s a take on the traditional white mashed potatoes. We’ve added sweet potatoes to the mix, full of potassium and nutrients. Instead of removing the potato skins, they’re left on for extra fiber (and less work in the kitchen). The recipe has only 1 tablespoon butter and 1/2 cup milk for at least 8 servings, but the potatoes come out creamy and flavorful. Garlic steeps in the milk before adding it to the potatoes, and some chopped chives add a little flair.
Try serving these spuds at your Thanksgiving meal and see if anyone misses the white fluff. (OK, we concede that some particular people might. But just saying.)
- This recipe was born out of a recipe fail – a sweet potato shepherd’s pie that used a similar potato mixture for the top. It’s always encouraging when failure can result in success! (Isn’t that how breakfast cereal was invented?)
- The Yukon gold potatoes in this recipe help the sweet potatoes stay together; mashed sweet potatoes alone have a wet, gooey texture. As curious as you might be, take it from us: we know from another recipe fail.
- Goat cheese crumbles on some leftover potatoes were fabulous; a good embellishment if you’re looking for one.
- We’re taking a poll: do you prefer your potatoes dramatic (the first and second photos), or subdued (third photo)?
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Stuffed Delicata Squash with Wild Rice, Brown Butter and Sage
Garlic and Chive Mashed Sweet Potatoes
Roasted Brussels Sprouts with Pecorino and Pecans
Massaged Kale Salad with Apple and Pomegranate
Poached Pears with Pecan Granola and Whipped Cream
- 6 cloves garlic
- ½ cup milk
- 1½ pounds sweet potatoes
- 1½ pounds Yukon gold potatoes
- 2 tablespoons chopped chives
- 1 tablespoon butter
- ½ teaspoon kosher salt
- Fresh ground black pepper
- In a small saucepan, place 6 cloves garlic and ½ cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).
- Wash and dice the potatoes (do not peel). Place the Yukon gold potatoes in a large pot and cover with 3 to 4 inches of water; add a generous amount of kosher salt. Bring to a boil, then add the sweet potatoes after 5 minutes. Boil 10 to 15 minutes more until both types of potatoes are tender. Drain and let steam dry.
- Chop 2 tablespoons chives.
- Remove the garlic cloves from the milk and discard the garlic. In the bowl of a stand mixer (or in a large bowl for a hand mixer), add the potatoes, garlic-infused milk, 1 tablespoon butter, ½ teaspoon kosher salt, chopped chives, and fresh ground black pepper. Mix on medium low with a stand mixer or hand mixer until the desired consistency; is reached (we prefer ours slightly chunky); do not over-whip. (Alternatively, mash the potatoes by hand). Serve immediately.