These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes or baked potatoes.
Mashed Sweet and Russet Potatoes with Herbs
4 garlic cloves (do not peel)
1/2 teaspoon extra-virgin olive oil
2 medium Quail Cove Farms organic sweet potatoes, pricked with a fork (about 1 pound total)
2 medium organic russet potatoes, pricked with a fork (about 1 pound total)
1 tablespoon Minerva Amish butter
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish
1 tablespoon finely chopped fresh sage
1 3/4 teaspoons coarse Real salt
Pinch of freshly ground pepper
1/2 cup plain low-fat yogurt
1. Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.
2. Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.
3. Peel potatoes. Mash with potato masher or food processor (transfer to a bowl when done). Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.
Picture and recipe adapted from marthastewart.com
Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese.