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.

Lia Huber
Source: EatingWell Magazine, November/December 2012


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

117 calories; protein 2.2g 5% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 4g; fat 3.1g 5% DV; saturated fat 1.3g 7% DV; cholesterol 5.7mg 2% DV; vitamin a iu 7188.7IU 144% DV; vitamin c 11.1mg 18% DV; folate 14.1mcg 4% DV; calcium 40.1mg 4% DV; iron 0.7mg 4% DV; magnesium 23mg 8% DV; potassium 317.6mg 9% DV; sodium 202.4mg 8% DV; thiamin 0.1mg 9% DV.