NEW ENGLAND STYLE MASHED SWEET POTATOES

NEW ENGLAND STYLE MASHED SWEET POTATOES
(REDUCED FAT)

4-5 large red skinned potatoes, scrubbed well
2-3 small sweet potatoes, peeled
2 cloves garlic, peeled
1 parsnip, if available, peeled and diced
salt, pepper, dried parsley to taste
1 TBS butter
1/4 to 1/2 cup 99% fat free chicken broth
add'l lo-fat milk, if needed
100% Vermont Maple Syrup to taste
(herbs, if desired as below)

Scrub red potatoes and peel off nasty parts but leave nice red
skins. Peel sweet potatoes completely. Peel parsnip and slice like you would a
carrot.

Cut both types potatoes into chunks. Put into a good size pot with
the whole garlic cloves; add water to cover and bring to a boil. When water
comes to the boil, add sliced parsnips (if using) and reduce to a high simmer
for 15-20 minutes. When a large chunk of potato is fork tender, drain
veggies in a colander but reserve liquid for stock or gravy, if you desire.

Transfer veggies to a large mixing bowl. Add your 1TBS butter (if
you are good) and start w/1/4 cup chicken broth. Mix, adding fresh ground
pepper, salt if needed, I also recommend a pinch of sage. (the boiled garlic
will mash right in and you won't even know what that "secret" taste is -
ditto parsnip if using) Add milk and/or broth if creaminess needed, if you
just gotta cheat, throw in those extra butter pats. A TBS of dried
parsley is nice for color and taste here.

When the taste and texture are there for you, add at least 2 TBS
100% maple syrup.