Friday, May 13, 2005

Two-Tone Mashed Potato Crisp

Two-Tone Mashed Potato Crisp (Adapted from Canadian Living)

For the potatoes

2 1/2 pounds Yukon Gold potatoes, peeled and cut into cubes
2 1/2 pounds sweet potatoes, peeled and cut into cubes
1 cup milk
1 cup sour cream
1/4 cup butter, softened
1 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon fresh ground black pepper

For the topping

2 cups cubed crusty bread
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted

To prepare the potatoes

Preheat oven to 400

In 2 large pots of salted water, add Yukon Gold potatoes to one and the sweet potatoes to the other. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain and return potatoes to each pot.

Meanwhile, in a medium bowl, whisk together milk, sour cream, butter, salt, nutmeg and pepper. Divide the mixture between the two pots and mash together until smooth.

Scoop mashed sweet potatoes into the bottom of a 9" x 13" baking dish coated with nonstick spray - use an off-set spatula to spread the layer smooth. Scoop mashed Yukon Gold potatoes evenly over top and use an off-set spatula to spread the layer smooth.

To prepare the topping

In a food processor, add bread and pulse until they are about pea-size in texture. Pulse in parsley and butter. Scatter over the potatoes. Place in the oven and bake until thoroughly heated through, about 20 minutes.

Makes about 6 to 8 main dish servings or 12 side dish servings.

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