Two-Toned Mashed Potatoes
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.
Prep time: 20 minutes | Total time: 35 minutes
1 tablespoon buttermilk plus 2/3 cup, divided
2 tablespoons crème fraîcheor 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, crème fraîche (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.
Tip & Notes
Recipe makes 12 servings, 1/2 cup each
Prep 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.
Per serving: 117 calories; 3g fat (1g sat, 1g mono); 6mg cholesterol; 21g carbohydrates; 2g protein; 2g fiber; 190mg sodium; 318mg potassium;
Nutrition Bonus: Vitamin A (142% daily value), Vitamin C (18% dv).
Exchanges: 1 starch, 1/2 fat