Sides: Marbled Mashed Potatoes
Source of Recipe
The Tightwad Times
List of Ingredients
4 medium size sweet potatoes
OR 2 pounds winter squash
3/4 cup butter or margarine, divided
1 teaspoon ground cardamom
6 medium size Yukon gold potatoes, peeled and quartered
1/2 cup sour cream or plain yogurt
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 cup milk
Garnish: fresh thyme sprigs
Recipe
Bake sweet potatoes or squash, or cook in boiling water to cover 45
minutes or until tender. Drain, cool, and peel.
Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with
an electric mixer until smooth. Set aside.
Cook gold potatoes in boiling water to cover 10 minutes or until tender.
Drain.
Beat gold potatoes and remaining 1/4 cup butter at medium speed with
electric mixer until mashed. Add sour cream and next 3 ingredients,
beating until smooth. Add milk, 1 tablespoon at a time, beating until
desired consistency.
Drop alternating heaping tablespoons of potato mixtures into a lightly
greased 9"x13" baking dish. Swirl gently with a knife.
Freeze at this point. Potatoes may be covered and refrigerated for 24
hours or frozen up to 2 weeks. Thaw frozen potatoes overnight in
refrigerator; bake at 325 degrees for 1 hour or until thoroughly heated.
Or bake immediately, covered, at 325 degrees for 30 minutes or until
thoroughly heated. Garnish with fresh parsley or other green herb, if
desired.
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