Double Layered Potato Mash | Dairy Farmers of Manitoba

One Potato, Two Potato Double Layered Mash

PREP TIME

20 min.

COOK TIME

20 min.

Serving Size

6-8 servings

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.

Ingredients

  • 4 yellow-fleshed potatoes (about 1-1/2 lbs/750 g)
  • 2 sweet potatoes (abt 2 lbs/1kg)
  • 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

Directions

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.

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 minutes.
  • For the adventurous: add 2 cups (500 mL) of chopped parsnips with the yellow potatoes. Use crumbled Canadian Blue cheese and add 1 tsp (5 mL) finely chopped fresh rosemary to the topping.