Bring 6 cups of water to boil in large saucepan.
Add Yukon gold potatoes and bay leaf. Simmer, covered, until potatoes are fork-tender, about 20 minutes; drain. Discard leaf. Return potatoes to pan.
Meanwhile, bring 6 cups salted water to boil in another large saucepan. Add sweet potatoes. Simmer, covered, about 20 minutes, until potatoes are fork-tender; drain. Return potatoes to pan.
While potatoes are cooking, heat cream, butter and garlic in medium saucepan.
Mash Yukon golds with hard masher, adding half the cream mixture. Season with salt and pepper.
Mash sweet potatoes.
Stir in mashed bananas, remaining cream mixture, bananas, honey, cinnamon and zest. Season with salt and pepper. To serve, gently fold bothnatches of potatoes together to combine.
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