You may also like
Categories:
russet potatoes sweet potatoes chicken bouillon granules milk butter brown sugar salt ground white pepper allspice ground nutmeg
Viewed: 34 - Published at: 2 years agoIngredients
- 2 pounds russet potatoes, peeled and cut into cubes
- 1 pound sweet potatoes, peeled and cut into cubes
- 1 tablespoon chicken bouillon granules
- 3/4 cup milk, warmed
- 1/4 cup butter
- 1 1/2 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon allspice
- 1/8 teaspoon ground nutmeg
Method
- Combine russet potatoes and sweet potatoes in a large pot.
- Pour enough water over the potatoes to cover; add chicken bouillon.
- Bring water to a boil.
- Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
- Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg.
- Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.
