Categories: Side Dish
Ingredients
- 8 8Yukon Gold potatoYukon Gold potatoes, (about 2-1/2 lb/1.25 kg)
- 4 4sweet potatosweet potatoes, (about 2-1/2 lb/1.25 kg)
- 1 1cup cup(250 mL) (250 mL) milk
- 1 1cup cup(250 mL) (250 mL) sour cream
- 1/4 1/4cup cup(50 mL) (50 mL) butter, softened
- 1 1tsp tsp(5 mL) (5 mL) salt
- 1/2 1/2tsp tsp(2 mL) (2 mL) ground nutmeg
- 1/2 1/2tsp tsp(2 mL) (2 mL) white pepper
- Topping:
- 2 2cups cups(500 mL) (500 mL) cubed crusty bread
- 2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
- 2 2tbsp tbsp(25 mL) (25 mL) butter, melted
Directions
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Grease 13- x 9-inch (3 L) glass baking dish; set aside.
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Keeping separate, peel and cut Yukon Gold and sweet potatoes into chunks. In 2 large pots of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return potatoes to each pot. Divide milk, sour cream, butter, salt, nutmeg and pepper between pots; rice or mash until smooth.
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Spoon sweet potatoes evenly into prepared dish; spoon mashed Yukon Gold potatoes evenly over top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap; refrigerate for up to 24 hours. Microwave at high for 10 to 12 minutes or until hot before continuing.)
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Topping: Meanwhile, in food processor, pulse bread until pea-size; pulse in parsley and butter. Sprinkle over potatoes. Bake in 400°F (200°C) oven until golden and knife inserted in centre comes out hot, about 20 minutes.