Tested till perfect Crunchy Parmesan-Topped Double Potato Mash
Crunchy Parmesan-Topped Double Potato Mash
Photography by Jeff Coulson/TC Media

Crunchy Parmesan-Topped Double Potato Mash

If you're making this recipe ahead of time, choose a large shallow ovenproof dish, which will decrease the time needed to warm it in the oven while the turkey is resting.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 12 to 16 servings

Ingredients

  • 1.125 kg 1.125 kgrusset potatorusset potatoes, peeled and cubed (about 5)
  • 6 6cloves garlic
  • 1.125 kg 1.125 kgsweet potatosweet potatoes, peeled and cubed (about 4)
  • 1/2 cup 1/2cupmilk
  • 1/4 cup 1/4cupchopped fresh chivefresh chives
  • 1/4 cup 1/4cupbutter, softened
  • 1/4 tsp 1/4tspeach salt and pepper

Crunchy Parmesan Topping:

  • 1 cup 1cupfresh bread crumbs
  • 1/2 cup 1/2cupgrated parmesan cheese
  • 2 tbsp 2tbspchopped` fresh chivefresh chives
  • 2 tbsp 2tbspbutter, melted
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large pot of boiling lightly salted water, cook russet potatoes and garlic just until beginning to soften, about 4 minutes. Add sweet potatoes; cook until tender, about 5 minutes. Drain and return to pot. Mash with milk, chives, butter, salt and pepper.

Spread in lightly greased 13- x 9-inch (3 L) baking dish.
Make-ahead: Cover with foil; refrigerate for up to 24 hours. Let stand at room temperature for 1-1/2 hours; bake, covered, in 425 F/220 C oven until warmed through, about 40 minutes.

Crunchy Parmesan Topping: Stir together bread crumbs, Parmesan cheese, chives and butter; sprinkle over potato mixture. Broil until golden brown, about 1 minute.

Change it up: Crunchy Parmesan-Topped Potato and Celery Root Mash: Substitute celery root for sweet potatoes.

Nutritional Information per each of 16 servings: about

cal 158 pro 4g total fat 6g sat. fat 3g
carb 24g dietary fibre 2g sugar 5g chol 15mg
sodium 438mg potassium 386mg

RDI%

calcium 7 iron 8 vit A 103 vit C 28
folate 7
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