2 lb Potatoes, peeled & cubed
2 lb Sweet potatoes, peeled &
Cubed
2 1/2 ts Salt
2 lg Chopped garlic cloves
1/2 c  Olive oil
1/4 ts Pepper
1/2 c  Milk
Onion topping:
2 lg Thinly sliced onions
1 c  Oil

Place potaotes in seprate pots. Add water to cover, 1 tsp. salt &
half the garlic to each. Boil, covered, 15 minutes or until tender.
Meanwhile, if making onion topping, fry onion in oil in large skillet
over medium heat, stirring occasionally, until browned & crisp, 15-20
minutes. Remove onions with slotted spoon to paper towels to drain;
keep warm. Drain potatoes seprately & put into seprate bowls. Add
olive oil, remaining salt & pepper to each pan, dividing equally. Add
milk to the white potatoes; mash. Mash the sweet potatoes.
Alternately spoon mounds of each potato into 10 cup glass serving
dish. Top with onions.