Sides

Marbled Mash Potatoes (Sweet & Yukon Gold Potatoes)

This is the absolute perfect marriage between Yukon Gold & sweet potatoes! Combining the two brilliantly adds colour, texture and flavour to one of your favourite side dishes! It’s an absolute must-try!

Growing up we never had “marbled mash”. It wasn’t until after getting married and moved out of my parents home that I randomly made this side dish – by fluke! So this is how it went down… One night my hubby wanted sweet potatoes but I wanted Yukon Gold. I boiled them in the same pot but was too lazy to separate the two so I just mashed them together. I added little butter here, some milk there, and the rest is history! I literally didn’t know this was a thing until that day! Can you believe I was missing out for all these years?!


Waxy vs. Starchy Potatoes – Did you know there are actually two types of potatoes? Waxy and starchy! Waxy potatoes are your red-skinned, blue, purple and fingerling potatoes. They are low in starch, high in moisture and high in sugar. They have a creamier, firmer flesh and a thinner skin than starchy potatoes. They’re great for dishes where the potato stays intact like soups, stews and potato salads. Starchy potatoes are your Russet, Idaho and Yukon Gold potatoes. They are high in starch and low in moisture. The flesh of a starchier potato breaks down easily, which also allows for greater absorption of milk, cream and butter. This makes them a great pick for mashing, deep-frying and baking.

To Peel or Not To Peel Before Boiling? Boiling with the skin on helps to keep the nutrients inside the potato. Additionally, it adds a bit of flavour and texture to the finished product – of course, this is if you like to eat your potatoes with the skin on. Sheila Prakash at Kitchn, sums it up nicely in her article…

If it’s removed before boiling, the flesh will soak up too much of the water in the pot. When you go to mash the potatoes, you’ll end up with a watery, gluey mash. The potatoes will also be less able to absorb all the butter and milk or cream, so they’ll be less rich.

To read more, click here for a link to the article!

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This is the absolute perfect marriage between Yukon Gold & sweet potatoes! Combining the two brilliantly adds colour, texture and flavour to one of your favourite side dishes! It's an absolute must-try!

Ingredients

  • 1 Large Sweet Potato
  • 3 Medium Yukon Gold Potatoes
  • Butter
  • Cream or Milk
  • Salt to taste
  • Cracked Pepper
  • Parsley garnish

Instructions

1

Add both types of potatoes to a large saucepan and cover with cold water. Add a generous pinch of salt and bring to a simmer. Cook until the potatoes are easily pierced with a knife, approx. 25-35 minutes depending on the size of potatoes.

2

Drain, let cool slightly, and peel.

3

Place the peeled potatoes in a bowl. Add in the cream and butter then mash them together until smooth (you can also choose to mix them in separate bowls, and combine after mashing).

4

Dollop the potatoes into a serving dish, (or a scoop from each at a time, and mix together). Finish with cracked pepper and parsley.

Notes

If needed, you can reheat the potatoes in an oven-safe serving dish, covered, at 350°F, for approx. 15 minutes.

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