Marbled Mashed Yukon Gold and Sweet Potatoes


Photo: flickr user oddharmonic

About

Makes 10 servings. Kathy Hunt, Dallas, Texas

Notes: Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes in refrigerator; bake at 325 for 1 hour or until thoroughly heated.

Tags:

Christmas
root
Holiday
vegetable
potluck
tuber
Thanksgiving
easter
side dish

Yield:

10.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

4 mediums sweet potatoes
3/4 cup Butter, divided
1 teaspoon Ground cardamom
6 mediums yukon gold potatoes, peeled and quartered
1/2 cup Sour cream
1 teaspoon fresh thyme, picked
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Milk, up to ½
Garnish: fresh thyme sprigs

Preparation

1
Cook sweet potatoes in boiling water to cover 45 minutes or until tender.
2
Drain, cool, and peel.
3
Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with an electric mixer until smooth. Set aside.
4
Cook yukon gold potatoes in boiling water to cover 10 minutes or until tender.
5
Drain. Let steam for 5 minutes.
6
Beat gold potatoes and remaining 1/4 cup butter at medium speed with electric mixer until mashed. Add sour cream and next 3 ingredients, beating until smooth. Add milk, 1 tablespoon at a time, beating until desired consistency.
7
Drop alternating heaping tablespoons of potato mixtures into a lightly greased 13- x 9-inch baking dish. Swirl gently with a knife.
8
Bake, covered, at 325 for 30 minutes or until thoroughly heated. Garnish, if desired.

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