Recipe makes 10lbs. of mashed potatoes. Adjust ratios as needed.
Boil the white potatoes in salted water until soft and mash them. Roast the sweet potatoes and blend them. Blend the garlic shoots. Heat up all dairy and add it slowly to the mashed white potatoes. Fold in the sweet potatoes and garlic add salt. Keep these items warm until ready to serve.
Use brown butter instead of regular butter and approximately 30 percent white potato by volume (this lightens the texture.) The dairy element is equal parts milk and cream. We will call it... half and half.
Brown butter can be made very easily by cooking your butter in a pot gently until it turns brown visually and aromatic wafts of nuts and toast fill the room. Then, it is ready to use.
Chef Jamie Simpson
Executive Chef Liason
The Culinary Vegetable Institute