Recipe Image

Two-Toned Mashed Potatoes

  • 20 m
  • 35 m
Lia Huber
“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

    • 1 tablespoon buttermilk plus ⅔ cup, divided
    • 2 tablespoons crème fraÀ®che or sour cream
    • ½ teaspoon onion powder or granulated onion
    • Pinch of salt plus ¾ teaspoon, divided
    • 1½ pounds Yukon Gold potatoes, cut into 1-inch chunks
    • 1½ 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
    • ¼ teaspoon freshly ground pepper
    • 2 tablespoons minced fresh chives

Directions

  • 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 ⅔ cup buttermilk, the remaining ¾ 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.
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