Besides looking lovely on the buffet table, these potatoes are make ahead.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2006
- 8 Yukon Gold potatoes (about 2 1/2 lb/1.25 kg)
- 4 sweet potatoes (about 2 1/2 lb/1.25 kg)
- 1 cup each milk and sour cream
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 teaspoon each ground nutmeg and white pepper
- 2 cups crusty bread
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter, melted
Grease 13- x 9-inch (3 L) glass baking dish; set aside.
Keeping separate, peel and cut Yukon Gold and sweet potatoes into chunks. In 2 large pots of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return potatoes to each pot. Divide milk, sour cream, butter, salt, nutmeg and pepper between pots; rice or mash until smooth.
Spoon sweet potatoes evenly into prepared dish; spoon mashed Yukon Gold potatoes evenly over top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap; refrigerate for up to 24 hours. Microwave at high for 10 to 12 minutes or until hot before continuing.)
Topping: Meanwhile, in food processor, pulse bread until pea-size; pulse in parsley and butter. Sprinkle over potatoes. Bake in 400°F (200°C) oven until golden and knife inserted in centre comes out hot, about 20 minutes.
Nutritional facts <b>Per servIng:</b> about
- Sodium 673 mg
- Protein 4 g
- Calories 251.0
- Total fat 9 g
- Cholesterol 27 mg
- Saturated fat 6 g
- Total carbohydrate 38 g
- Iron 6.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 151.0
- Vitamin C 33.0