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Two-Toned Mashed Potatoes

  • 35minutes
  • 117calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsC, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 tablespoon buttermilk plus

  2. 2/3 cup, divided

  3. 2 tablespoons creme fraiche or sour cream

  4. 1/2 teaspoon onion powder or granulated onion

  5. Pinch of salt plus 3/4 teaspoon, divided

  6. 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks

  7. 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

  8. 1 small leek, halved lengthwise and thinly sliced, white and light green parts only

  9. 2 tablespoons butter, cut into 4 pieces

  10. 1/4 teaspoon freshly ground pepper

  11. 2 tablespoons minced fresh chives

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil.

  2. 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.

  3. 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).

  4. 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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