Baked Marbled Mashed Potatoes
Mashed potatoes and mashed sweet potatoes marbled together in a savory hot dish topped with a crunchy bread crumb topping. I was first served this dish at a holiday dinner and begged the hostess for the recipe. It is a rich and delicious way to serve two favorite potatoes in a single dish. It tastes wonderful and presents well. Your guests will rave over this one.
- 1 ½ pounds medium baking potatoes, peeled and quartered
- 3 large sweet potatoes, peeled and quartered
- ¼ cup salted butter
- 4 large shallots, minced
- 1 cup heavy cream
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon ground white pepper, or to taste
- ⅛ teaspoon ground nutmeg
- 6 tablespoons salted butter, melted
- ½ cup dry bread crumbs
- ¼ cup minced fresh parsley
- 1. Place white potatoes in a large pot and cover with salted water. Place sweet potatoes in a second pot and cover with salted water. Bring both pots to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes. Drain and set aside to cool in 2 separate bowls.
- 2. Preheat the oven to 350 degrees F (175 degrees C).
- 3. While potatoes are cooling, melt butter in a small pan over medium heat. Add shallots and cook until tender, about 5 minutes. Remove from the heat.
- 4. Mash potatoes with a potato masher or ricer.
- 5. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Whisk sour cream into whipped cream.
- 6. Stir 1/2 of the shallot mixture into each bowl then gently fold in. Gently fold 1/2 of the cream mixture into each bowl. Divide salt, pepper, and nutmeg evenly between the two bowls. Taste and adjust seasoning.
- 7. Place 1/2 of the sweet potato mixture in a 2-quart baking dish. Layer 1/2 of the white potato mixture on top. Repeat layers once more, then swirl with a spatula to create a marbled effect.
- 8. Mix melted butter, bread crumbs, and parsley for topping together. Sprinkle topping mixture over potatoes.
- 9. Bake in the preheated oven until topping is golden brown and potatoes are hot all the way through, 30 to 35 minutes.
serving: 1 2-quart casserole
calories: 443.5 kcal
carbohydrates: 49.4 g
protein: 6.3 g
saturated fat: 15.9 g
cholesterol: 73.2 mg
sodium: 340.8 mg
fiber: 5.5 g
sugar: 7.3 g