I served this at Christmas dinner, rather than my usual cheesy potatoes. It was a nice variation, & much healthier. The sweet potatoes and yams inclusion made it really sweet, even though there is no sugar added. The carrots were a really nice touch. All of the veggies were from my last Bountiful Baskets order. Yummmmm!
Roasted Sweet Potato-Carrot Mash
2 medium sized Yukon Gold Potatoes
2 large Sweet Potatoes
2 large Yams
3 Rustic Carrots (yellow, red, & orange)
3/4 cup Heavy Cream
Salt & Pepper
3 tablespoons Butter
1 cup Chicken stock
1 cup water (Optional)
Begin by washing, and peeling the carrots & potatoes. Slice all of the potatoes lengthwise in a horizontal direction. Preheat oven to 375. Grease a cookie sheet with sides, with a little olive oil.
Roast the carrots & potatoes for about 20-25 minutes, Turning at least twice, so they don’t burn or develop a hard crusty exterior.
Remove potatoes & carrots from baking sheet & dice into large bit sized pieces. Add salt & chicken stock to a large pot & cook potatoes, and carrots in stock over a medium-low heat until tender. You may need to add a little water as they cook down, to avoid burning. Stir regularly. Once finished, using a potato masher, mash them into a fine pulp. Add butter, & cream. With a hand style blender finish blending until the mixture has a creamy consistency & all lumps are gone. Season with salt & pepper.