Mashed Sweet Potatoes

Peel and dice the potatoes. Place the Yukon gold potatoes in a large pot and cover with 3 to 4 inches of water; add a generous amount of kosher salt . Bring to a boil, then add the sweet potatoes after 5 minutes. Boil 10 to 15 minutes more until both types of potatoes are tender. Drain and reserve ½ cup of the water. Allow the potatoes to steam while sautéing the garlic in Step 4.

When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.

In the pot, pour back the ½ cup water to potatoes. Add the kosher salt , chopped chives, and fresh ground black pepper. Mash until the desired consistency is reached. Serve immediately.

Leftovers store up to 4 days refrigerated (or make them into mashed potato pancakes or potato waffles !).