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View more "Side Dishes" recipes One Potato, Two Potato Double-Layered Mash Recipe

One Potato, Two Potato Double-Layered Mash

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

4 yellow-fleshed potatoes, (about 1-1/2 lbs/750 g)
2 sweet potatoes, (about 2 lbs/1 kg)
3 cloves garlic
Salt
1 cup (250 mL) milk
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) sour cream or plain Greek yogurt, divided
1/2 cup (125 mL) fresh whole wheat bread crumbs
1/2 cup (125 mL) shredded Canadian old Cheddar or Swiss cheese
2 tbsp (30 mL) chopped fresh parsley

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/one-potato-two-potato-double-layered-mash?source=calendar
One Potato, Two Potato Double-Layered Mash true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Side Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 5 mins - 1 hr, 20 mins
  • Yields 6 to 8 servings

When you can’t decide between yellow potatoes and sweet potatoes, make both! This double-layered side dish can be served right away or made ahead to reheat in the oven later. In the photo, we’ve paired it with September’s Meatloaf for the ultimate comfort-food meal.

  • Course Side Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 5 mins - 1 hr, 20 mins
  • Yields 6 to 8 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Ingredients

4 yellow-fleshed potatoes, (about 1-1/2 lbs/750 g)
2 sweet potatoes, (about 2 lbs/1 kg)
3 cloves garlic
Salt
1 cup (250 mL) milk
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) sour cream or 
plain Greek yogurt, divided
1/2 cup (125 mL) fresh whole wheat bread crumbs
1/2 cup (125 mL) shredded Canadian old Cheddar or 
Swiss cheese
2 tbsp (30 mL) chopped fresh parsley

Preparation

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Here’s a truly original way to prepare mashed potatoes and sweet potatoes. Watch the video. In a baking dish, spread a first layer of mashed potatoes and cover with a second layer of mashed sweet potatoes. Sprinkle generously with a mixture of breadcrumbs, fresh parsley and Canadian Cheddar. This pretty and delicious recipe from the 2013 Milk Calendar is perfect when receiving guests or to bring to a dinner party.

Peel yellow and sweet potatoes and cut into chunks (keep separate). Combine yellow potatoes, garlic and 1/2 tsp (2 mL) salt in one saucepan; add cold water to cover. Repeat with sweet potatoes and 1/2 tsp (2 mL) salt in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 min or until fork tender. Drain; return potatoes to pans.

Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on stovetop or on Medium (50%) power in microwave until steaming, for about 3 min.

Butter an 11 x 7-inch (28 x 18 cm) or 8-inch (20 cm) square glass baking dish.

Mash yellow potatoes and garlic while gradually adding 3/4 cup (175 mL) of the warmed milk, half of the sour cream and 1/4 tsp (1 mL) salt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk, remaining sour cream and 1/4 tsp (1 mL) salt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days).

If casserole has been refrigerated, preheat oven to 350°F (180°C). Cover baking dish with foil and bake for 45 min to 1 hr or until heated through.

Preheat broiler. In a bowl, combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 min or until topping is crisp and golden.

Tips

To make a double batch for a large crowd, double all ingredients and use a 13” x 9” (3 L) baking dish. If making ahead, increase the baking time to about 75 min.

Add 2 cups (500 mL) chopped parsnips with the yellow potatoes. Use crumbled Canadian Blue cheese and add 1 tsp (5 mL) finely chopped fresh rosemary to the topping.

130 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 231 Calories
Protein: 8 g
Carbohydrate: 44 g
Fat: 3 g
Fibre: 6.3 g
Sodium: 180 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 14 % / 156 mg
Vitamin A: 93 %
Vitamin C: 38 %
Vitamin B6: 28 %
Magnesium: 25 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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