Directions

1. Special Equipment: KitchenAid® whisk attachment and dough attachment, sheet pans, high sided pot, fork or gnocchi board, sharp knife.
2. Heat oven to 425°F/218°C. Slice potatoes in half, and place flesh side down on a baking sheet. Place in a preheated oven and bake until fork tender, about 35 minutes. (NOTE: the russet potato will take longer to bake, so gauge tenderness by the russet potato.)
3. Once potatoes are baked and easily handled, peel the skins off and discard. Fit your KitchenAid® Artisan Stand Mixer with the paddle attachment. Scoop sweet potato flesh and russet potato flesh into your stand mixer. Start on speed 2, then increase speed to 6 and mash the potatoes for 30 seconds. Turn off stand mixer, remove the paddle attachment and attach the dough hook. Add salt and egg yolk, then turn mixer to speed 2. With the mixer turning, add flour into mixer, about 1/2 cup at a time. As soon as each flour addition is incorporated, immediately add in next addition, and immediately turn off mixer once last addition is incorporated. (Dough will be loose. If it is too sticky to handle, add another 1/4 cup of flour before removing it from the bowl.)