A combination of sweet potatoes and yellow flesh potatoes – I just made these today for Thanksgiving and they were super creamy and delicious. The roasted garlic adds a great flavor and is totally worth the time investment to make 
INGREDIENTS
2 medium sweet potatoes
5 medium yellow flesh potatoes (I used the Green Giant Klondike Rose potatoes)
1/4 tsp salt
2 tbsp unsalted butter (cut into two equal pieces)
1 garlic bulb
1 tbsp olive oil
1 1/2 cup sour cream
1/8 cup chopped fresh chives
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Chop the top off the garlic bulb, so that all cloves are exposed. Set on a square of aluminum foil and drizzle with olive oil. Wrap the garlic in the foil and roast in oven for 45 minutes. Remove from oven, unwrap garlic, and set aside to cool to handling temperature.
3. While the garlic is roasting, Peel all potatoes and make sure they are all the same size (chop larger potatoes if needed) – this helps all the potatoes to cook evenly.
4. In a large pot, add potatoes, enough water to cover the potatoes, and 1/4 tsp salt. Boil over medium-high heat for approximately 30 minutes, until a fork or knife can cut through the potatoes like butter – this means the potatoes are cooked enough to mash!
5. Drain water from the pot, and while the potatoes are still hot, add 2 tbsp butter. Stir to mix the butter into the potatoes while it’s melting.
6. Mash the potatoes with a handheld masher. Cover the pot to keep the potatoes warm until the garlic is ready.
7. When the garlic is ready to handle, transfer the potatoes to a mixing bowl. Squeeze the garlic bulb like a tube of toothpaste into the potatoes. Add sour cream. Using a handheld mixer, beat on medium speed to combine and create a creamy texture.
8. Finally, add chives and beat just to combine.
ENJOY!