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Mashed White and Sweet Potatoes


3 large sweet potatoes, scrubbed
3 large baking potatoes, scrubbed
Vegetable oil for rubbing potatoes
1/2 cup heavy cream
1/2 cup chicken broth
2 teaspoons bottled horseradish, drained
Salt and finely ground black pepper, to taste


Heat oven to 325 degrees F. Rub skins of potatoes lightly with vegetable oil;

prick all over with tines of fork. Place potatoes on cookie sheet on lowest

shelf in oven. Bake potatoes 1 to 1 1/2 hours until easily pierced by tip of

sharp knife, testing sweet potatoes after 1 hour. When potatoes are cool enough

to handle, cut lengthwise in half. Scoop pulp from white potatoes into large

bowl; using fork or potato masher, mash briefly. Scoop flesh from sweet

potatoes into same bowl; set aside. In 1-quart saucepan bring cream and chicken

broth to boil; remove from heat. With electric mixer at medium speed, slowly

beat cream mixture into reserved potatoes until smooth and fluffy. Beat in

horseradish, salt, and pepper.

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