Yam-Marbled 2-in-1 Mashed Potatoes
5 large russet potatoes
1 large yam
2 teaspoon salt
6 Tablespoons butter
1 cup whole milk, warmed
1/2 cup plain yogurt
3 green onions, finely chopped
Pepper to taste
1 large yam
2 teaspoon salt
6 Tablespoons butter
1 cup whole milk, warmed
1/2 cup plain yogurt
3 green onions, finely chopped
Pepper to taste
Instructions:
Peel the potatoes and yam, cut in quarters, and place in a pan and cover with cold salted water. Bring to a boil and continue cooking until potatoes fall off fork when pierced, about 20 minutes. Drain the potatoes, reserving about half a cup of the cooking liquid. Separate out the yam pieces. Gently press the potatoes through a sieve (or potato ricer) into a large bowl, using a rubber spatula. Next press the yam through the strainer. Mix in butter, salt, milk, yogurt and green onion and stir to blend. Add a tablespoon or two of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve.
