Can you make room on the table for one more Thanksgiving side dish? This is an easy one, and we’ve had it at our house for autumn meals other than Thanksgiving even more than on the holiday itself. Combining the fluffiness of Yukon gold potatoes and the sweetness of seasonal sweet potatoes satisfies two cravings at once, and there’s so much flavor and creamy texture between them that minimal extra ingredients are needed. Let’s get into this!

The first time I made these half-sweet mashed potatoes was just ahead of Thanksgiving, 2020, when my husband, Les, and I realized it would be just the two of us for the holiday (thanks for nothing, Covid). My food blog was still on training wheels, and I had fun sharing new food ideas with the homebound, given that we were all in the same boat of scaled-back Thanksgivings. I whipped up a batch of these potatoes to use as a topper for my Thanksgiving mini meatloaf recipe, and the sweet-and-gold combo of potatoes was so good, we made them again and again— with or without a holiday.

When I looked back at that mini meatloaf post, I cringed seeing the lousy lighting, crappy counters and sketchy photography skills that were the norm for me back in those days. My blog and my kitchen have come a long way since then, but I still remember the excitement I felt in trying new things and distracting myself from the news of the day (a feeling that is familiar once again). As I perused that first recipe, there was one standout thing about the potatoes I made for those mini meatloaf bites that I don’t recommend if you’re serving them on the side— I had whisked in some egg white to help the potatoes hold their shape on the mini loaves. This is completely unnecessary when making them for a side dish, but I wouldn’t blame you if you wanted to add a few sprinkles of Parm-Romano cheese blend, as I did for that post. Les would proclaim that Parm-Romano never ruined any dish! And he’s right, of course.

Let’s get cooking!

This recipe is geared toward smaller occasions, but it’s easy to double, triple or even quadruple if you’re cooking for a larger crowd. I began with a pound and a half each of Yukon golds and sweet potatoes, peeled and cut into manageable size chunks.

While your large chunks of potatoes mingle in salted cooking water, get ready with a two-ounce bit of cream cheese. It’s helpful to have this at near-room temperature, though you’ll have a chance to warm it up while the potatoes drain. Place the cooking pot back over medium-low heat to melt the cream cheese with a thick pat of butter, a splash of milk and, of course, salt. The beauty of using these kinds of potatoes is that they don’t suck up as much liquid or butter as russets, so you can have good results with less of those high-fat add-ins.

This part of the recipe technique is one of several “poTAYto-poTAHto” moments that Les and I squabble over every Thanksgiving. If you want to add cold-from-the-fridge milk and butter straight into the hot potatoes (the way my husband does), you go right ahead— it’s your kitchen after all. But if you want to do it the right way (you see what I did there?), then for goodness sake, warm those ingredients in the pot first and then add the hot potatoes! In my thinking, it helps keep the overall dish warm, and also ensures that you don’t shock the starches with cold milk and change their texture. Besides, they’ll be ready to serve sooner. (I can’t wait ’til he reads this. 🤭)

Mash them to your liking with a handheld masher. No need to get fancy here with a ricer or any other kitchen gadget. There’s something nostalgic or even comforting about finding a lump or two in there. Give the dish a final seasoning to taste and— OK, Les wanted to toss in some Parm-Romano, so we did that, too. See? Despite our occasional differences in technique, we are still a team. ☺️

And there you have it— one of the easiest Thanksgiving sides ever— one that tastes great, looks good on the table and settles the question of whether to make sweet potatoes or mashed. The best of both, win-win. Your guests will enjoy them, and they can be made ahead for easy reheating, too. Do you realize we are less than a week from Thanksgiving?

Coming next week, a signature cocktail. Until then, cheers!

Half-Sweet Mashed Potatoes

• Servings: About 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Difficulty: So stinkin' easy
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This recipe for half-sweet mashed potatoes combines Yukon gold and sweet potatoes, offering a flavorful Thanksgiving side dish. Minimal ingredients enhance both taste and creaminess. The dish is easy to prepare, suitable for any gathering, and can be made ahead for convenience. A perfect solution for sweet and savory cravings.

Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into large chunks
• 1 1/2 pounds sweet potatoes, peeled and cut into large chunks
• A hefty pinch of kosher salt for seasoning the cooking water
• 2 ounces (about 1/4 standard package) cream cheese
• 2 Tbsp. salted butter
• 1/4 cup whole or 2% milk, or half and half (depending how rich you like them)
• Salt (and pepper, if you wish) to taste
• A few spoons freshly grated Parm-Romano blend cheese, if you feel like it

Notes: Cut yourself some slack on the weight of the potatoes. They don’t have to be absolutely equal amounts, by any means. If they weigh about three pounds together, you’re golden. Or sweet, whichever.

Directions

1. Place a heavy-bottomed pot filled with cold water over medium heat. Add both kinds of potatoes to the pot and bring to a light boil, then reduce heat and simmer until potatoes are good and tender, approximately 20 minutes.
2. Drain the potatoes in a colander and immediately return the pot to the stove over medium heat. Add cream cheese, butter and milk to the pot, along with a good pinch of salt, and stir or whisk until smooth and evenly combined. Do not boil this mixture.
3. Add the drained, hot potatoes back to the pot with the cream cheese mixture. Mash with a hand masher until creamy. Don’t mind a few lumps here or there. Give it a final salt adjustment, and add grated Parm-Romano cheese, if desired, stirring in just before serving.