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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2013
- 1125 kg russet potato peeled and cubed (about 5)
- 6 cloves garlic
- 1125 kg sweet potato peeled and cubed (about 4)
- 1/2 cup milk
- 1/4 cup chopped fresh chive
- 1/4 cup butter softened
- 1/4 teaspoon each salt and pepper
Crunchy Parmesan Topping:
- 1 cup fresh bread crumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped` fresh chives
- 2 tablespoons butter melted
MethodIn 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 facts per each of 16 servings: about
- Fibre 2 g
- Sodium 438 mg
- Sugars 5 g
- Protein 4 g
- Calories 158.0
- Total fat 6 g
- Potassium 386 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
- Iron 8.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 103.0
- Vitamin C 28.0