Side dish, vegetable

Two-Toned Mashed Potatoes

Two-Toned Mashed Potatoes
Prep Time
Cook Time
Total Time


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.

Nutritional Information

12 Servings
½ cup
Saturated Fat1g
Mono Fat1g
Dietary Fiber2g


1 tablespoon buttermilk plus ⅓ cup, divided
2 tablespoons crème fraîche 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


  • Bring a large pot of water to a boil.
  • Combine 1 tablespoon buttermilk, crème fraîche (or sour cream), onion powder (or granulated onion) and 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.

You also might like