Stars at the Holidays 2009

"To satisfy everyone, I serve more side dishes than we need, but that just means more leftovers!"

Ingredients:
• 2 lb. Yukon Gold potatoes, peeled and cubed
• 1 bay leaf
• 2 lb. sweet potatoes, peeled and cubed
• 1½ cups heavy cream
• 4 tbsp unsalted butter
• 3 cloves roasted garlic, mashed
• Salt and pepper
• 2 ripe bananas, peeled and mashed
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1½ tsp orange zest

Directions:
1 Bring 6 cups salted water to boil in large saucepan. 2 Add Yukon Gold potatoes and bay leaf. Simmer, covered, until potatoes are fork-tender, about 20 min.; drain. Discard bay leaf. Return potatoes to pan. 3 Meanwhile, bring 6 cups salted water to boil in another large saucepan. Add sweet potatoes. Simmer, covered, until potatoes are fork-tender, about 20 min.; drain. Return potatoes to pan. 4 While potatoes are cooking, heat heavy cream, butter and garlic in medium saucepan. 5 Mash Yukon Gold potatoes with hand masher, adding half the cream mixture. Season with salt and pepper. 6 Mash sweet potatoes. 7 Stir in mashed bananas, remaining cream mixture, honey, cinnamon and orange zest. Season with salt and pepper. To serve, gently fold both batches of potatoes together to combine. Serves 8-10.