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. creme fraiche topping offers a tangy counterpoint.
2-Toned Mashed Potatoes
Active Time: 20 minutes
Total Time: 35 minutes
Serves 12
- 1 tablespoon buttermilk plus 2/3 cup, divided
- 2 tablespoons creme fraiche or 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, the creme fraiche (or sour cream), onion powder (or granulated onion), and a 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.
Tasty Tips
Prepare sauce and vegetables, cover, and refrigerate separately for up to one day. Reheat vegetables, covered, in the microwave or a double boiler before continuing with the recipe.
Recipe nutrition per serving: 117 Calories, Total Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Carbohydrates: 21 g, Fiber: 2 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 2 g, Sodium: 190 mg, Potassium: 318 mg, Folate: 14 mcg, Calcium: 40 mg.
Carbohydrate servings: 1 1/2.
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