A golden brown buttery crumb topping sits atop this marbled mashed potato dish, which showcases the beauty of white potatoes and sweet potatoes.
Preparation Time
45 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 50 mins
Calories
444 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place white potatoes in a large pot and cover with salted water. Place sweet potatoes in a second pot and cover with salted water. Bring both pots to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes. Drain and set aside to cool in 2 separate bowls.
Step 3
While potatoes are cooling, melt butter in a small pan over medium heat. Add shallots and cook until tender, about 5 minutes. Remove from the heat.
Step 4
Mash potatoes with a potato masher or ricer.
Step 5
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Whisk sour cream into whipped cream.
Step 6
Stir 1/2 of the shallot mixture into each bowl then gently fold in. Gently fold 1/2 of the cream mixture into each bowl. Divide salt, pepper, and nutmeg evenly between the two bowls. Taste and adjust seasoning.
Step 7
Place 1/2 of the sweet potato mixture in a 2-quart baking dish. Layer 1/2 of the white potato mixture on top. Repeat layers once more, then swirl with a spatula to create a marbled effect.
Step 8
Mix melted butter, bread crumbs, and parsley for topping together. Sprinkle topping mixture over potatoes.
Step 9
Bake in the preheated oven until topping is golden brown and potatoes are hot all the way through, 30 to 35 minutes.
Ingredients
1 cup sour cream
1 cup heavy cream
3 large sweet potatoes, peeled and quartered
4 large shallots, minced
6 tablespoons salted butter, melted
0.5 teaspoon salt
0.25 cup salted butter
0.5 cup dry bread crumbs
0.125 teaspoon ground nutmeg
0.25 cup minced fresh parsley
1.5 pounds medium baking potatoes, peeled and quartered
