Napa Farmhouse 1885™: Mashed Russet & Sweet Potato Casserole

Wednesday, January 20, 2016

Mashed Russet & Sweet Potato Casserole

This is my new favorite mashed potato dish. Imagine a layer of delicious mashed sweet potatoes topped with a layer of mashed russets and sprinkled with fried leeks? So good.

I saw this recipe last year in Martha Stewart Living and decided to add it to my Thanksgiving menu. It was such a hit that I made it again for Christmas Day dinner (different crowd). When my twin 19 yr old nephews came for a week of skiing after Christmas (6'5" each with huge appetites) I made these potatoes to serve alongside a smothered pork chop dish and, once again, every bit was demolished. Yes, this recipe is a keeper.

Martha's recipe is very rich, full of whole milk, cream, and butter...ok for major holidays, not so much for my regular diet.I have lightened it up by using nut milk and extra virgin olive oil to serve for regular weeknight dinners. Martha coats the leeks with flour and then deep fries. I just saute mine in olive oil and skip the coating. Both ways are delicious, pretty (the mix of orange and white is stunning on the plate) and easy. I will be making this dish all winter. Enjoy!

Mashed Russet & Sweet Potato Casserole
adapted from Martha Stewart Living
(serves 10)

2 pounds sweet potatoes

2pounds russet potatoes

3/4 cup milk (whole or your favorite nut milk)

3/4 cup heavy cream or additional nut milk

1 1/2 sticks unsalted butter, melted (or equal amount olive oil)

1 leek, white and light green parts, well washed and cut into 1/4 inch rounds

Extra virgin olive oil

Sea salt

Black pepper

Preheat oven to 425 degrees. Butter or oil a shallow 2 qt baking dish. Set aside.

Cut unpeeled potatoes into 1/2 inch pieces keeping russet and sweet separate.

In separate medium saucepans, add the sweet and russet potatoes. Cover with an inch of water, 2 teaspoons salt each, and bring to a boil. Cook until fork-tender, 8-9 minutes. Drain and return to their pans.

In a large glass measuring cup add the milk, cream, butter (or olive oil) and whisk to combine. Divide milk mixture equally between saucepans. Mash potatoes until smooth. Season to taste with salt and pepper. Spread the mashed sweet potatoes in the bottom of the prepared baking dish. Smooth to even. Top with the mashed russet potatoes. Spread evenly to edges.

Bake in preheated oven for 25-30 minutes. *

While potatoes are baking, heat a small frying pan until hot. Cover with 1/4 inch olive oil and the leeks. Fry until leeks begin to caramelize with the edges just turning brown.

Top the potatoes with the leeks and drizzle the olive oil from the pan over the dish. Serve.

*The potatoes can be prepared one day ahead. Do not bake until right before you plan to serve. Refrigerate after placing in baking dish. Bring to room temperature before placing in the oven. Prepare leeks right before serving.

Other potato recipes you may enjoy: