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.
Nutrition per serving may change if servings are adjusted.
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
Bring a large pot of water to a boil.
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.
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).
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.