SWEET AND WHITE POTATO RECIPES RECIPES

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WHITE AND SWEET WHIPPED POTATOES RECIPE | ALLRECIPES



White and Sweet Whipped Potatoes Recipe | Allrecipes image

Sweet potatoes are a staple of Southern cooking. Here they are combined with white potatoes and whipped with a delicious combination of ingredients to make a special side dish.

Provided by Matthew Broomhead

Categories     Side Dish    Vegetables    Sweet Potatoes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 10

2 pounds russet potatoes, peeled and cut into cubes
1 pound sweet potatoes, peeled and cut into cubes
1 tablespoon chicken bouillon granules
¾ cup milk, warmed
¼ cup butter
1?½ tablespoons brown sugar
1 teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon allspice
? teaspoon ground nutmeg

Steps:

  • Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over the potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
  • Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip the potato mixture with a potato masher or immersion blender until a desired consistency is reached.

Nutrition Facts : Calories 213 calories, CarbohydrateContent 35.7 g, CholesterolContent 17.2 mg, FatContent 6.5 g, FiberContent 3.2 g, ProteinContent 4.3 g, SaturatedFatContent 4 g, SodiumContent 519.1 mg, SugarContent 6.8 g

SWEET & WHITE POTATO GRATIN RECIPE - FOOD.COM



Sweet & White Potato Gratin Recipe - Food.com image

This is a variation on the fabulous recipe in Williams-Sonoma's Holiday Celebrations cookbook. I made it a bit simpler by substituting cheddar for the fontina (not a really close substitution, I know, but I'm so much more likely to have it on hand, and it still tastes great!), replacing the fresh thyme with dried, and adding a French-fried onion topping instead of breadcrumbs, which adds a lovely flavor. I prefer goat cheese to the feta myself, but feta works just fine if you can't find the goat cheese. By the way, as an Italian, I am pleading with you NOT to use the canned powder masquerading as Parmesan cheese! The bagged, pre-shredded cheese I'll allow, however! :)

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 40 minutes

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs russet potatoes
1 lb sweet potato
1 1/2 cups cheddar cheese, shredded
1/4 lb feta or 1/4 lb goat cheese, crumbled
1/4 cup parmesan cheese or 1/4 cup romano cheese, shredded
1 teaspoon dried thyme
1 teaspoon salt
ground pepper
2 tablespoons flour
1 cup heavy cream
1 cup chicken broth
1 1/2 cups canned French-fried onions

Steps:

  • Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
  • Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
  • In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
  • Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
  • Pour the chicken broth and cream over the potatoes.
  • Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
  • Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.

Nutrition Facts : Calories 365.8, FatContent 22.3, SaturatedFatContent 14.1, CholesterolContent 78.4, SodiumContent 769.6, CarbohydrateContent 29.8, FiberContent 3.7, SugarContent 3.9, ProteinContent 12.6

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