MARBLED MASHED POTATOES
"JeanMarie Brownson, former Tribune test kitchen director, elevated potatoes from ordinary fare to the center of attention when she swirled together orange sweet potatoes and white potatoes in a baking dish. This dish freezes well, making it perfect for hectic holiday entertaining."
1 1/2 pounds medium-sized red potatoes, halved
3 large sweet potatoes, quartered
1/4 cup (1/2 stick) butter
4 large shallots, minced
1 cup sour cream
1 cup whipping cream, whipped
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground nutmeg
FOR THE TOPPING:
1/2 cup fresh homemade bread crumbs
6 tablespoons melted butter
1/4 cup minced fresh parsley
1. Bring 2 large saucepans of water to boil. Cook red potatoes and sweet potatoes separately until fork-tender, about 30 minutes. Drain; cool slightly and peel. Push potatoes through a ricer into separate bowls or mash separately with a potato masher.
2. Heat oven to 350 degrees F. Melt 1/4 cup butter in a small skillet; add shallots. Cook, stirring often, until shallots are tender, about 5 minutes. Stir half of the shallot mixture into each potato mixture. Whisk sour cream into whipped cream. Fold half of cream mixture into each potato mixture.
3. Add 1/4 teaspoon salt, 1/8 teaspoon white pepper, and 1 /16 teaspoon nutmeg to each of the potato mixtures. Taste and adjust seasonings. Put half of the sweet potato mixture into a 2-quart baking or souffle dish; top with half of the white potato mixture. Repeat layering. Swirl potatoes with metal spatula to give a marbled effect.
4. To make topping: Stir together bread crumbs, melted butter and parsley in a small bowl. Sprinkle topping over potatoes. Bake until topping is golden and potatoes are heated through, 30 to 35 minutes.
TO FREEZE AHEAD:
Complete recipe through step 3. Freeze well wrapped up to 2 months. Thaw in the refrigerator. Make topping as directed in step 4; sprinkle over potatoes. Bake as directed, adding time if necessary to be sure potatoes are heated through.
Servings: 8
Source: The Chicago Tribune Good Eating Cookbook by Carol Mighton Haddix
"JeanMarie Brownson, former Tribune test kitchen director, elevated potatoes from ordinary fare to the center of attention when she swirled together orange sweet potatoes and white potatoes in a baking dish. This dish freezes well, making it perfect for hectic holiday entertaining."
1 1/2 pounds medium-sized red potatoes, halved
3 large sweet potatoes, quartered
1/4 cup (1/2 stick) butter
4 large shallots, minced
1 cup sour cream
1 cup whipping cream, whipped
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground nutmeg
FOR THE TOPPING:
1/2 cup fresh homemade bread crumbs
6 tablespoons melted butter
1/4 cup minced fresh parsley
1. Bring 2 large saucepans of water to boil. Cook red potatoes and sweet potatoes separately until fork-tender, about 30 minutes. Drain; cool slightly and peel. Push potatoes through a ricer into separate bowls or mash separately with a potato masher.
2. Heat oven to 350 degrees F. Melt 1/4 cup butter in a small skillet; add shallots. Cook, stirring often, until shallots are tender, about 5 minutes. Stir half of the shallot mixture into each potato mixture. Whisk sour cream into whipped cream. Fold half of cream mixture into each potato mixture.
3. Add 1/4 teaspoon salt, 1/8 teaspoon white pepper, and 1 /16 teaspoon nutmeg to each of the potato mixtures. Taste and adjust seasonings. Put half of the sweet potato mixture into a 2-quart baking or souffle dish; top with half of the white potato mixture. Repeat layering. Swirl potatoes with metal spatula to give a marbled effect.
4. To make topping: Stir together bread crumbs, melted butter and parsley in a small bowl. Sprinkle topping over potatoes. Bake until topping is golden and potatoes are heated through, 30 to 35 minutes.
TO FREEZE AHEAD:
Complete recipe through step 3. Freeze well wrapped up to 2 months. Thaw in the refrigerator. Make topping as directed in step 4; sprinkle over potatoes. Bake as directed, adding time if necessary to be sure potatoes are heated through.
Servings: 8
Source: The Chicago Tribune Good Eating Cookbook by Carol Mighton Haddix
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