Saturday, December 20, 2008

Marbled Potatoes

"...they're sweet, and fluffy, and I really like the colours...."
(the boyfriend describing why he likes these potatoes)

For the last three years I've made these potatoes. Be it Easter, a fancy Ham Dinner, Thanksgiving, or Christmas, I've made them. They're my family's favourite potatoes, they're my boyfriend's favourite potatoes, they're my friends' favourite potatoes. I love these potatoes as well, but I don't get it. They're so simple, they're just regular potatoes, sweet potatles, marbled and blended into perfection. True, it does have that combo of sweet plus savory, both meltable and of smooth consistency. Maybe it's what draws us to black and white cookies, marbled brownies-- that way that the colours meld into one another.

But it could also be that the Parmesan, the garlic, the sour cream of the regular potatoes blends just subtly with the not-too-sweet sweet potatoes, mixed with spices and cardamon. Both sides are buttery and rich, and I top it all with extra Parmesan cheese (and sometimes thyme!).

I'm not promising anything, but from the results I get, they're sure to be a hit among the people you'd make them for.

Marbled Potatoes

2 lbs sweet potatoes
¼ c butter
1/8 c milk
½ tsp cardamom
½ tsp cinnamon
¼ tsp ginger
½ tsp salt
2 lbs. White potatoes
½ cup sour cream
1/4 c Parmesan cheese
¼ c butter
½ tsp thyme
1 clove minced garlic
a dash of garlic powder
salt and pepper to taste


Skin and chop sweet potatoes. Skin and chop white potatoes. Boil separately until tender. Pour sweet potatoes into a bowl and whip with a electric mixer, mixing in butter and milk, then cardamom, cinnamon, ginger, and salt. Separately, blend regular potatoes with sour cream, cheese, butter, and thyme. Drop heaping spoonfuls into a casserole dish, alternating potato types, and when finished drag a knife through it in a zigzag pattern, creating a marble effect. Top with a sprinkle of Parmesan cheese and bake until browned, about 30 minutes.

These measurements may or may not work for you. When I do it, I often fudge which ingredients I put in what amounts depending on what I feel like for the day. The potatoes should be super smooth and slightly damp, but not runny. They should have a smooth consistency, so if it seems like too much of one ingredient, cut back, if it seems like too little, add more!

1 comment:

gaga said...

How pretty, what a great idea!