Ingredients: |
Ingredients: 4 Yellow-fleshed Potatoes (approx. 1 1/2 pounds/750g)
2 Sweet Potatoes (approx. 2 pounds/1 kg)
3 Cloves Garlic
Salt
1 Cup (250ml) Milk
1/2 Tsp (2ml) Pepper
1/2 Cup (125ml) Sour Cream or Plain Greek Yogurt, Divided
1/2 Cup (125ml) Fresh Whole Wheat Bread Crumbs
1/2 Cup (125ml) Shredded Cheddar or Swiss Cheese
2 Tbsp (30ml) Fresh Parsley, Chopped
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Directions: |
Directions:1 - Peel yellow and sweet potatoes and cut into chunks (keep seperate). Combine yellow potatoes, garlic and 1/2 Tsp (2ml) salt in one sauce pan, add cold water to cover. Repeat with sweet potatoes and 1/2 Tsp (2ml) salt in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 minutes or until fork tender. Drain; return potatoes to pans.
2 - Meanwhile, in a saucepan or in a microwave safe measuring cup, combine milk and pepper. Heat over medium heat on stove top or on medium (50%) power in microwave until steaming, for about 3 minutes.
3 - Mash yellow potatoes and garlic while gradually adding 3/4 cup (175ml) of the warmed milk, half of the sour cream and 1/4 Tsp (1ml) salt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk, remaining sour cream and 1/4 Tsp salt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days)
4 - If casserole has been refrigerated, preheat oven to 350ºF. Cover baking dish with foil and bake for 45 minutes to 1 hour or until heated through.
5 - Preheat broiler. In a bowl combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 minutes or until topping is crisp & golden. |
This recipe for One Potato, Two Potato Double-Layered Mash is from