Side dish, vegetable
Two-Toned Mashed Potatoes
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.
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.
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