1/2 to 3/4 lb sweet potatoes, peeled and cut into chunks
1/2 pound Idaho potatoes, peeled and cut into chunks
2 TBSP butter
2 TBSP sour cream
2 TBSP molasses
1/4 cup half-and-half or as needed to achieve desired texture
salt and black pepper to taste
Place both the sweet and Idaho potatoes in a saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Simmer until tender, drain. Pass the potatoes through a food mill or potato ricer or mash by hand. Stir in the butter, sour cream molasses, and 2 tablespoons half-and-half. Add additional half and half if needed. These may be prepared up to 3 or 4 hours ahead. Cool and cover with plastic wrap. When ready to serve, In a pan over medium heat, rewarm the potatoes, adding additional half-and-half and stirring often, until hot. Check the seasoning. Keep warm until ready to serve. I personally prefer to serve them when they are fresh made.