One Potato, Two Potato Double-Layered Mash

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 231 Calories
Protein: 8 g
Carbohydrate: 44 g
Fat: 3 g
Fibre: 6.3 g
Sodium: 180 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 156 mg
Vitamin A: 93 %
Vitamin C: 38 %
Vitamin B6: 28 %
Magnesium: 25 %