Two-tone mashed potatoes create a beautiful side dish
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. The creme fraiche topping offers a tangy counterpoint.
Two-toned mashed potatoes
Makes: 12 servings
Active time: 20 minutes
Total time: 35 minutes
1 tablespoon buttermilk plus ⅔ cup, divided 2 tablespoons creme fraiche or sour cream
½ teaspoon onion powder or granulated onion
Pinch of salt plus ¾ teaspoon, divided
1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks
1 ½ 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
¼ teaspoon freshly ground pepper 2 tablespoons minced fresh chives
1. Bring a large pot of water to a boil.
2. 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.
3. 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).
4. Add the remaining ⅔ cup buttermilk, the remaining ¾ teaspoon salt, butter and pepper to the pan; coarsely mash with a potato masher. Serve topped with the sauce and chives.
Note: Prepare sauce (Step 2) and vegetables (Steps 1 and 3), cover and refrigerate separately for up to one day. Reheat vegetables, covered, in the microwave or a double boiler before continuing with Step 4.