Baked Marbled Mashed Potatoes

Baked Marbled Mashed Potatoes

by Iker Morales 1 year ago
0 (0)
1 hour
443.5 kcal
49.4 g carbs
Description

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.

Ingredients
  • 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
Directions
  1. 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. 2. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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. 4. Mash potatoes with a potato masher or ricer.
  5. 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. 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. 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. 8. Mix melted butter, bread crumbs, and parsley for topping together. Sprinkle topping mixture over potatoes.
  9. 9. Bake in the preheated oven until topping is golden brown and potatoes are hot all the way through, 30 to 35 minutes.
Nutrition Facts
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