September 19, 2013
Yield: 12 servings, 1/2 cup each
Active Time: 20 minutes
Total Time: 35 minutes
To Make Ahead: Prepare sauce (Step 2) and vegetables (Steps 1 & 3), cover and refrigerate separately for up to one day. Reheat vegetables, covered, in the microwave or a double boiler before continuing with Step 4.
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. 1 tablespoon buttermilk plus 2/3 cup, divided
2. 2 tablespoons crème fraîche or sour cream
3. 1/2 teaspoon onion powder or granulated onion
4. Pinch of salt plus 3/4 teaspoon, divided
5. 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
6. 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
7. 1 small leek, halved lengthwise and thinly sliced, white and light green parts only
8. 2 tablespoons butter, cut into 4 pieces
9. 1/4 teaspoon freshly ground pepper
10. 2 tablespoons minced fresh chives
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.
Per serving: 117 calories; 3 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 21 g carbohydrate; 0 g added sugars; 2 g protein; 2 g fiber; 190 mg sodium; 318 mg potassium
Nutrition Bonus: Vitamin A (142% daily value), Vitamin C (18% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 fat