Potato and Sweet Potato Bake

5 from 1 vote

Elevate your potato side dish by combining fluffy Russets with velvety sweet potatoes in this Potato and Sweet Potato Bake! Ideal for a holiday spread, Sunday dinner, or family dinner side dish, this blend brings these two humble root vegetables together in a creamy, flavorful mash with a crispy topping that’s as vibrant as it is delicious.

Prep Time30

Cook Time1 30

Total Time2

Course: Side Dishes - Potatoes

Cuisine: American

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
3 pounds large Russet potatoes (5 large) peeled and cubed
2 pounds large sweet potatoes (4 medium) peeled and cubed
8 large cloves garlic
Salt
1 stick (8 tablespoons) unsalted butter plus 1 tablespoon, divided
Freshly ground black pepper to taste
1/2 cup sour cream
1 cup half-and-half
1 1/2 cups freshly grated Parmesan cheese divided
3/4 cup panko
2 tablespoons chopped fresh chives or parsley, divided

Instructions

Preheat oven to 375 degrees. Spray a large baking dish, such as a 13 x 9-inch or another of equal volume with cooking spray. Set aside.
Melt 6 tablespoons of the butter and place in a large mixing bowl. Add 1 teaspoon salt and freshly ground black pepper to taste. Keep warm.
Combine the peeled and cubed Russet, sweet potatoes, and garlic in a large pot. Fill with water to cover and add 1 tablespoon salt.
Bring to a boil and cook for 12-15 minutes or until the potatoes can be easily pierced with a paring knife. Drain the potatoes, then place the pot back on the OFF–BUT STILL WARM– burner for 1-2 minutes so excess moisture and liquid can evaporate.
Working quickly, push the potatoes through a potato ricer into the melted salted butter. Stir to distribute the butter and smooth out the "riced" potatoes.
Whisk the sour cream into the half-and-half and add to the potatoes along with 1 cup of the Parmesan cheese. Stir until combined. Transfer to the prepared baking dish and smooth the top.
Combine the panko, the remaining 1/2 cup Parmesan cheese, 3 remaining tablespoons of butter, and 1 tablespoon chives or parsley. Sprinkle evenly over the potatoes.
Cover loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for another 20-30 minutes or until the top is golden brown and the potatoes are heated through.

Notes

SUBSTITUTIONS:

For a gluten-free option, use gluten-free panko or crushed rice cereal. You could also use crushed butter crackers such as Ritz.
For a fully vegetarian version, use rennet-free Parmesan cheese. Asiago can be substituted for Parmesan.

TIP:

Placing the bowl with the butter over the pot of potatoes as it comes to a boil melts the butter and helps the pot of potatoes boil a bit faster. Keep an eye on the butter so it just melts and the potatoes don’t boil over.

MAKE AHEAD:

This sweet potato potato mash can be made two days ahead of time and refrigerated. Add the crispy topping when ready to bake--or don't! Leave the topping off for a slightly lower-carb and gluten-free side dish.

Nutrition