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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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 %|