The combination of sweet and russet potatoes creates a fantastic flavour and fluffy texture. Egg whites help to puff up and lighten this cheese-laden mash, almost like a soufflé.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2012
MethodIn large skillet, melt butter over medium heat; cook onions, thyme, sugar and pinch each of the salt and pepper, stirring occasionally, until onions are tender and golden, about 30 minutes. Discard thyme.
Meanwhile, in saucepan of boiling salted water, cook russet potatoes for 5 minutes. Add sweet potatoes and return to boil; cook until fork-tender, about 10 minutes. Drain and return to pot.
Add milk and remaining salt and pepper to potatoes; mash together. Stir in onion mixture, cheese and egg yolks.
In bowl, beat egg whites with cream of tartar until stiff peaks form, about 4 minutes. Stir one-quarter into potato mixture to loosen; fold in remaining whites. Scrape into lightly greased 12-cup (3 L) oval baking dish.
Bake in 400ºF (200ºC) oven until puffed and golden, about 35 minutes.
Nutritional facts Per each of 10 servings: about
- Fibre 3 g
- Sodium 544 mg
- Sugars 8 g
- Protein 10 g
- Calories 250.0
- Total fat 11 g
- Potassium 536 mg
- Cholesterol 102 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
- Iron 10.0
- Folate 11.0
- Calcium 20.0
- Vitamin A 137.0
- Vitamin C 27.0