Two-Tone Mashed Potato Crisp
"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."
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
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
- grease a 9X13 baking dish,set aside.
- in two seperate bowls peel and cut yukon golds and sweet potatoes.
- in 2 large pots of boiling water,add each type of potato.cover and cook till tender about 20 minutes.
- Drain potatoes and return to each pot.Divide milk,sour cream,butter,salt,nutmeg,garlic powder,pepper between the two pots.
- mash or rice wich ever is easier for you.
- Spoon sweet potato into baking dish.cover with yukon gold potatoes.
- mix together croutons butter and parsley. sprinkle over top evely.
- Bake at 400 F for 20 minutes.
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RECIPE SUBMITTED BY
I love in Ontario Canada,where the winters are cold and the summers are even colder. I grew up in an italian family,always cooking and ALWAYS eating.Watching my grandmother and mother cook has allowed me to become the great chef i am today.My mother,my sister(soupcookie)and myself are huge food critics,were always trying new foods and new recipes.It has almost become a competitive thing between the 3 of us,and were never afraid to voice our taste opinions.
