One Potato, Two Potato Double-Layered Mash

Name: One Potato, Two Potato Double-Layered Mash
Yield: 6 - 8 servings
Ingredients: 4 yellow-fleshed potatoes (about 1-1/2 lbs/750 g); 2 sweet potatoes (about 2 lbs/1 kg); 3 cloves garlic; Salt; 1 cup (250 mL) milk; 1/2 tsp (2 mL) pepper; 1/2 cup (125 mL) sour cream or plain Greek yogurt divided; 1/2 cup (125 mL) fresh whole wheat bread crumbs; 1/2 cup (125 mL) shredded Canadian old Cheddar or Swiss cheese; 2 tbsp (30 mL) chopped fresh parsley

Our dietitians' favourite

This recipe is taken from the 2013 Milk Calendar. When you can’t decide between yellow potatoes and sweet potatoes, make both! This double-layered side dish can be served right away or made ahead to reheat in the oven later. In the photo, we’ve paired it with September’s Meatloaf for the ultimate comfort-food meal.

Prep: 20 min
Cooking: 1 h 5 - 1 h 20

Yields 6 - 8 servings

one potato two potato double layered mash

Here’s a truly original way to prepare mashed potatoes and sweet potatoes. Watch the video. In a baking dish, spread a first layer of mashed potatoes and cover with a second layer of mashed sweet potatoes. Sprinkle generously with a mixture of breadcrumbs, fresh parsley and Canadian Cheddar. This pretty and delicious recipe from the 2013 Milk Calendar is perfect when receiving guests or to bring to a dinner party.

Ingredients

4 yellow-fleshed potatoes (about 1-1/2 lbs/750 g)
2 sweet potatoes (about 2 lbs/1 kg)
3 cloves garlic
Salt
1 cup (250 mL) milk
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) sour cream or plain Greek yogurt divided
1/2 cup (125 mL) fresh whole wheat bread crumbs
1/2 cup (125 mL) shredded Canadian old Cheddar or Swiss cheese
2 tbsp (30 mL) chopped fresh parsley

READY FOR REWARDS?

Preparation

Peel yellow and sweet potatoes and cut into chunks (keep separate). Combine yellow potatoes, garlic and 1/2 tsp (2 mL) salt in one saucepan; add cold water to cover. Repeat with sweet potatoes and 1/2 tsp (2 mL) salt in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 min or until fork tender. Drain; return potatoes to pans.

Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on stovetop or on Medium (50%) power in microwave until steaming, for about 3 min.

Butte

r an 11 x 7-inch (28 x 18 cm) or 8-inch (20 cm) square glass baking dish.

Mash yellow potatoes and garlic while gradually adding 3/4 cup (175 mL) of the warmed milk, half of the sour cream and 1/4 tsp (1 mL) salt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk, remaining sour cream and 1/4 tsp (1 mL) salt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days).

If casserole has been refrigerated, preheat oven to 350°F (180°C). Cover baking dish with foil and bake for 45 min to 1 hr or until heated through.

Preheat broiler. In a bowl, combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 min or until topping is crisp and golden.

Tips

To make a double batch for a large crowd, double all ingredients and use a 13” x 9” (3 L) baking dish. If making ahead, increase the baking time to about 75 min.

Add 2 cups (500 mL) chopped parsnips with the yellow potatoes. Use crumbled Canadian Blue cheese and add 1 tsp (5 mL) finely chopped fresh rosemary to the topping.