One Thanksgiving I accidentally used a spoon covered in sweet potato puree to stir the mashed potatoes. I thought that I had made a horrible mistake until I tasted it, and it was so good that I blended both together on the spot. Of course, you could go old-school and serve the purees on their own, either individually or together.
Preheat the oven to 400°F.
Slice off the top ⅓ of the head of garlic, exposing the cloves. Place the garlic on a square of foil and drizzle with a bit of oil. Fold the foil around the garlic and roast for 30 to 35 minutes until soft. The roasted garlic can be stored in the refrigerator for up to 1 week.
Place the Yukon Gold potatoes in a large saucepan with the bay leaf. Add salt, and fill the pan with enough water to cover the potatoes. Place the sweet potatoes in a second saucepan, season with salt, and add water to cover. Bring both pans to a boil over medium heat and cook the potatoes for 20 to 25 minutes, until tender.
In a microwaveable measuring cup, combine the cream with the butter and garlic. Heat on high until hot but not boiling. Drain the Yukon Gold potatoes well, and pass through a food mill or ricer. Return the potatoes to the pan and add half of the hot cream mixture. Stir gently to incorporate, then season well with salt and pepper and a drizzle of extra-virgin olive oil. Set aside.
Drain the sweet potatoes and place in a food processor along with the bananas, honey, orange zest, cinnamon, and the remaining cream mixture. Process until smooth, working in batches if necessary. Season with salt and pepper.
To serve, fold the mashed potatoes and sweet potatoes together gently to combine.
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