Two-Toned Mashed Potatoes

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From: EatingWell Magazine November/December 2012

In this recipe, Yukon Gold potatoes and sweet potatoes are roughly mashed together with leeks for a beautiful mottled white-and-orange take on mashed potatoes. The creme fraiche topping offers a tangy counterpoint.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 tablespoon buttermilk plus 2/3 cup, divided
  • 2 tablespoons crème fraÀ®che or sour cream
  • 1/2 teaspoon onion powder or granulated onion
  • Pinch of salt plus 3/4 teaspoon, divided
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 small leek, halved lengthwise and thinly sliced, white and light green parts only
  • 2 tablespoons butter, cut into 4 pieces
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons minced fresh chives

Preparation

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  • Ready In

  1. Bring a large pot of water to a boil.
  2. Combine 1 tablespoon buttermilk, creme fraiche (or sour cream), onion powder (or granulated onion) and pinch of salt. Cover and refrigerate while you cook the vegetables.
  3. Add potatoes, sweet potatoes and leek to the boiling water and return to a boil. Reduce heat to maintain a vigorous simmer and cook until tender enough to pierce with a knife, 12 to 15 minutes. Drain and return the vegetables to the pan (off the heat).
  4. Add the remaining 2/3 cup buttermilk, the remaining 3/4 teaspoon salt, butter and pepper to the pan; coarsely mash with a potato masher. Serve topped with the sauce and chives.
  • Make Ahead Tip: Prepare sauce (Step 2) and vegetables (Steps 1 & 3), cover and refrigerate separately for up to 1 day. Reheat vegetables, covered, in the microwave or a double boiler before continuing with Step 4.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 117 calories; 3 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 2 g protein; 14 mcg folate; 6 mg cholesterol; 4 g sugars; 0 g added sugars; 7189 IU vitamin A; 11 mg vitamin C; 40 mg calcium; 1 mg iron; 202 mg sodium; 318 mg potassium
  • Nutrition Bonus: Vitamin A (142% daily value), Vitamin C (18% dv).
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1/2 fat

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