0 Add the peeled and chopped russet potatoes and sweet potatoes to a medium pot with enough cold water to cover, along with a generous pinch of salt.
6 Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the potatoes are fork tender.
1 Drain the potatoes well and return them to the warm pot. Let them sit for about a minute so the extra steam escapes. This small step keeps the mash fluffy instead of watery.
2 Using a potato masher, mash the potatoes just enough to break them down. Don’t overmix—you want the russet and sweet potato to stay a little separate so you get those beautiful golden swirls.
3 Pour in the milk, add the butter and salt, and mash gently again until everything comes together.
5 Nonna's Tip: warm the milk before adding to help the mash stay smooth and creamy without needing extra butter or cream.
4 Taste and adjust the seasoning if needed. Add black pepper or a pinch of garlic powder if using. Serve warm and enjoy!
