 | | Directions | | Bring potatoes and sweet potatoes to boil and cook until tender, approximately 20 minutes; drain. Mash potatoes until smooth. Gradually add milk and butter. Stir in sour cream, onion, salt and nutmeg. TIP: The potatoes will be even creamier if you warm the milk and butter before adding it to the potatoes. NOTE: These can be made up to a day in advance and baked in the oven for 45 minutes. |
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Prep Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 4 potatoes, peeled, quartered |
| - | | 2 sweet potatoes, peeled, quartered |
| - | | 1 cup milk |
| - | | 1/2 cup butter |
| - | | 1/2 cup sour cream |
| - | | 2 tablespoons green onions, finely chopped |
| - | | salt |
| - | | 1 dash nutmeg (optional) |
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