Two-Potato Mash

This recipe is taken from the 2000 Milk Calendar. For something deliciously different, combine sweet and regular potatoes into a creamy, cheesy recipe that compliments any meat dish.

  • Prep: 15 min
  • Cooking: 20 min
Yields 6 servings
two potato mash

Ingredients

  • 4 medium potatoes
  • 2 small sweet potatoes (about 1 lb/450 g)
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) shredded Canadian Cheddar cheese
  • 1/2 cup (125 mL) sour cream
  • 2 tbsp (30 mL) chopped green onion
  • 1 tsp (5 mL) salt
  • of grated nutmeg

Preparation

Peel and quarter regular potatoes. Peel and cut sweet potatoes into eighths. In large saucepan, cover regular potatoes with cold water; bring to boil and cook for 5 min. Add sweet potatoes; cook another 15 min or until fork-tender. Drain; return to low heat for 3 min to dry, shaking pan occasionally.

Mash potatoes until smooth. Continue mashing while gradually adding milk. Stir in Cheddar cheese, sour cream, onion, salt and nutmeg.

Tips

Choose an all-purpose, starchy potato such as Russet or Yukon Gold; avoid new potatoes. To make ahead, prepare as above then spoon into lightly greased 8-cup (2L) baking dish. Let cool, cover and refrigerate for up to two days. Do not freeze. Reheat, covered, in microwave or in regular oven on medium.

For the Adventurous: Top mashed potatoes with caramelized onions or real bacon bits.

Healthy Eating Tip: Sweet potatoes are an excellent source of vitamin A. One cup (250 mL) of mashed sweet potatoes has more than double our daily requirement of vitamin A, is a good source of vitamin C and is high in fibre.

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Nutrition

Nutritional Information

per serving
Energy: 266 Calories
Protein: 9 g
Carbohydrate: 36 g
Fat: 10 g
Fibre: 2.4 g
Sodium: 548 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 227 mg
Vitamin A: 113 %
Vitamin B6: 23 %
Vitamin B12: 22 %
Phosphorus: 19 %