Yams bring a splash of color and a powerful package of tasty nutrition to your holiday table. The addition of Russet potatoes makes for a lighter and fluffier final dish.
2 pounds red garnet yams (about 4 large yams), peeled, cut into 1-inch chunks
1 pound russet potatoes (about 2 large), peeled, cut into 1-inch chunks
1/4 cup Organic Valley Cultured Butter, cut into 4 pieces
1/4 cup Organic Valley Heavy Whipping Cream
1/4 cup packed light brown sugar, optional
1 teaspoon salt, or more to taste
1.) Combine yams and potatoes in a large saucepan; add water to cover. Place over high heat; bring to a boil. Reduce heat; simmer 15 minutes or until very tender. Drain in colander; return to same pot.
2.) Add butter and cream; use a hand held mixer to whip potatoes or mash with a potato masher until butter melts and mixture is light and fluffy. Add brown sugar if desired and salt; mix well. Taste and add additional salt if desired. If necessary, reheat potatoes over low heat until hot.
Tip: If desired, place a pat of Organic Valley Cultured Butter over each serving.