Two-Tone Mashed Potato Crisp |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I got this recipe from canadian living magazine,its a bit time consuming but its sooooo worth it. You can also make this ahead of time and stick it into the oven last minute. Ingredients:
8 yukon gold potatoes |
4 sweet potatoes |
1 cup cream |
1 cup sour cream |
1/2 cup butter |
1 teaspoon garlic powder |
2 teaspoons salt |
1 teaspoon nutmeg |
1/2 teaspoon pepper |
3 cups croutons |
2 tablespoons chopped fresh parsley |
2 tablespoons butter, melted |
Directions:
1. grease a 9X13 baking dish,set aside.
2. in two seperate bowls peel and cut yukon golds and sweet potatoes.
3. in 2 large pots of boiling water,add each type of potato.cover and cook till tender about 20 minutes.
4. Drain potatoes and return to each pot.Divide milk,sour cream,butter,salt,nutmeg,garlic powder,pepper between the two pots.
5. mash or rice wich ever is easier for you.
6. Spoon sweet potato into baking dish.cover with yukon gold potatoes.
7. mix together croutons butter and parsley. sprinkle over top evely.
8. Bake at 400 F for 20 minutes.
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