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
- 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
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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||21 % / 227 mg|
|Vitamin A:||113 %|
|Vitamin B12:||22 %|
|Vitamin B6:||23 %|