Mashed White and Sweet Potatoes

• 4 medium white potatoes, peeled and diced
• 2 medium-large sweet potatoes, peeled and diced
• 2 tablespoons nonhydrogenated margarine
• 1/2 to 3/4 cup 1% low-fat milk or soymilk
• Pinch of nutmeg
• Salt to taste

1. Cover the potato dice with water in a large saucepan.
2. Bring to a simmer, cover, and simmer gently until the potatoes are quite tender, about 15 minutes.
3. Drain the potatoes and transfer to a mixing bowl.
4. Stir in the margarine until it melts, and add the milk and nutmeg.
5. Mash the potatoes until they are smooth and fluffy.
6. Season with salt.
7. The mashed potatoes will probably need to be heated a bit before serving, so transfer them to a heatproof serving container, cover, and heat briefly in the microwave or a preheated 400F oven.
8. Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas.
9. Not to diminish the value of white potatoes, but in comparison, sweet potatoes are substantially richer in nutrients.
10. They are especially high in vitamin A and the major minerals.
11. With their natural sweetness and glorious color, sweet potatoes lend themselves to simple preparations.
12. And they are splendid as a side dish, simply baked or microwavedas I recommend quite often in this books menus.
13. Calories: 201
14. Total Fat: 5g
15. Protein: 3g
16. Carbohydrate: 38g
17. Cholesterol: 1mg
18. Sodium: 68mg

white potatoes, sweet potatoes, margarine, milk, nutmeg, salt

Taken from www.epicurious.com/recipes/food/views/mashed-white-and-sweet-potatoes-372883 (may not work)