Marbled Mashed Sweet Potatoes

1. 1

   Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch.

2. 2

   Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes.

3. 3

   Drain and let cool slightly.

4. 4

   Peel the Yukon gold potatoes and transfer to a medium bowl.

5. 5

   Peel the sweet potatoes and transfer to a separate bowl.

6. 6

   Divide the butter between the 2 bowls.

7. 7

   Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper.

8. 8

   Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.

9. 9

   Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon.

10. 10

    (The potatoes can be made up to 2 hours ahead; set aside in a baking dish.

11. 11

    Reheat, covered, at 350 degrees F, 15 to 20 minutes.)

12. 12

    Photograph by Chris Court

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