Two-Toned Mashed Potato Crisp

By Nanasjoy

Ingredients

• Topping:
• 8 Yukon Gold Potatoes
• 4 Sweet Potatoes
• 1 cup each Milk and Sour Cream
• 1/4 cup Butter, softened
• 1 tsp. Salt
• 1/2 tsp. each ground nutmeg, white pepper
• 2 cups Cubed Crusty Bread
• 2 tbsp. Chopped Fresh Parsley
• 2 tbsp. Butter, melted

Preparation

Step 1

Grease a 9x13 glass baking dish. Set aside.
Peel and cut both Yukon Gold and Sweet Potatoes into chunks. In 2 large pots of boiling salted water,cover and cook potatoes until tender, about 20 minutes.
Drain and return potatoes to each pot. Divide milk, sour cream, butter,salt, nutmeg and pepper between pots. Rice or mash until smooth.
Spoon sweet potatoes evenly into prepared dish then spoon the yukon golds over top. (Make ahead: Let cool for 30 minutes then refidgerate until cold. Cover with plastic wrap and refridgerate up to 24 hours. Microwave on high for 10 to 12 minutes or until hot before continuing.)

Topping: Meanwhile, in food processor, pulse bread until pea size. Pulse in the butter and parsley. Sprinkle over potatoes and bake in 400 F oven until golden and knife inserted in center comes out hot, about 20 minutes.