Marbled Mashed Yukon Gold and Sweet Potatoes
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

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.

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.