When you can’t decide between yellow potatoes and sweet potatoes, here’s the solution: make both! This double-layered side dish can be served right away or made ahead to reheat in the oven, giving you time to prepare the rest of the meal. It’s perfect for a pot-luck.
|1.||Peel yellow and sweet potatoes and cut them into chunks (keep them 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 10-15 minutes or until fork tender. Drain; return potatoes to pans.|
|2.||Meanwhile, in a saucepan or a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on the stovetop or medium (50%) power in the microwave until steaming, for about 3 minutes.|
|3.||Butter an 11 x 7″(28 x 18 cm) or 8″ (20 cm) square glass baking dish.|
|4.||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 a 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 for up to 2 days).|
|5.||If the casserole has been refrigerated, preheat the oven to 350°F (180°C). Cover baking dish with foil or lid and bake for 45 minutes to 1 hour or until heated through.|
|6.||Preheat the broiler. In a bowl, combine bread crumbs, cheese, and parsley; sprinkle over hot potatoes in the dish. Broil for about 3 minutes or until the topping is crisp and golden.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.