Crunchy Parmesan-Topped Double Potato Mash Crunchy Parmesan-Topped Double Potato Mash

Photography: Jeff Coulson

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


Crunchy Parmesan Topping:


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 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
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Crunchy Parmesan-Topped Double Potato Mash