Sunday 13 October 2013

Homemade Triple Layer Blended Potatoes for Thanksgiving

So this year, I was assigned potatoes for Thanksgiving dinner. Last year, I made scalloped potatoes. I love scalloped potatoes, but I stumbled across this recipe and wanted to give it a try.

For ~16 servings:

Chop/Dice 8 golden potatoes and 4 sweet potatoes (or yams) into cubes. Place in separate pots. Cover the chopped potatoes with cold water and turn stove on to high to boil. Add 3 cloves of garlic and 1 tsp/4mL of salt to each pot. Once boiling - lower to a gentle boil for 10-15 minutes (until soft). Drain water. 

While boiling potatoes, heat some milk (500mL) with pepper (1tsp/4mL) in a sauce pan on medium until steaming. 

Using a handheld blender, blend the potatoes evenly. While blending, gradually add 3/4 of the heated milk mixture (350mL of the 500mL) and half the sour cream (125mL of the 250mL). Add 1-2mL of salt.

Ensure that the potatoes are evenly blended - no lumps.

Repeat the same with the sweet potatoes using the remaining 1/4 of the milk mixture and the other half of the sour cream. Add 1-2mL of salt for taste.

Butter the baking dish. Add the mash potatoes into the baking dish. Smooth layer with a knife or the back of the spoon.

Carefully add the mashed sweet potatoes. Repeat spreading process.

For topping mix the following: 1cup/250mL of whole wheat bread crumbs (I used a brand that also had Italian seasoning) + 250mL of shredded cheese (I used 2 types of Cheddar, Monterey Jack, Swiss, and Parmesan) + 4tbsp/60mL of fresh chopped parsley (or rosemary).

Place topping on top of sweet potato layer.

Broil at 180°C/350°F for ~2-3 minutes or until topping is crisp and golden. (For those who never broiled before - watch so it doesn't burn & place on lowest rack).


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