There went Peter Cotton Tail (hopping down the potato trail…)

Posted by on Apr 9, 2012 in Recipes we love! | 0 comments

I remember my mom once telling me that she’d never seen anyone peel potatoes like my grandmother.  Having lived through the Great Depression years, my grandmother had perfected the art of peeling potatoes, removing very little more than just the peel.  Apparently it was quite impressive to see.  Ever since then I’ve strived to peel a mean tater.  I can’t say I’m there yet (but it’s coming.)

Peeling potatoes plastic bag mashed potatoes

(Does anyone else peel potatoes on a cut-open plastic bag?  Or is this just something quirky that my mom and I do?)

We had Easter supper this year at my brother and his fiance’s house.  We’re a potluck kindof family, so I was responsible for the potatoes.  Specifically requested?  My (er, Kraft’s) Mashed Potato Layer Bake.  Two types of potatoes (sweet potatoes and potato-potatoes.)  Sour cream.  Cream cheese.  More cheese.  All layered up.  Baked.  Soooo good.

Truth be told, I’m not really a fan of sweet potatoes.  I know – they’re GOOD for me.  I get that.  But there’s something about the consistency/flavour combo that doesn’t work for me (I kinda consider the sweet potato one of Mother Nature’s few fails.)  And, plus, they look a bit funny – they’re a bit like the baking potato’s ugly cousin.

BUT, in this recipe, they’re good.  So good, in fact, that Sweetie (also not a sweet potato fan) (which is one of the reasons why I married him – having similar food-likes/dislikes just makes things a whole lot easier.  There’s nothing worse than sitting next to someone who’s eating a big chunk of salmon when you really don’t like salmon) actually asked me to make a double batch (so that we could greedily keep one batch just for us.)  (And, yes, I know.  Salmon is good for me too.)

So, since I was whipping up a big batch yesterday anyway, I thought I’d show y’all what they look like and how it’s done.  Recipe courtesy of Kraft Canada (click HERE for the original recipe/pictures/raving reviews from other happy potato-makers.)

 

Ingredients…

3-1/4 lb. (1.5 kg) baking potatoes (4 large), peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (250 g) Philadelphia Chive & Onion Cream Cheese Product, divided
1/2 cup sour cream, divided
1/4 tsp. each Salt and pepper
1/4 cup Kraft 100% Parmesan Finely Shredded Cheese, divided
1/4 cup Kraft Double Cheddar Shredded Cheese, divided

 

Method:

HEAT oven to 375°F.

PLACE potatoes in separate bowls. Add half each of the cream cheese product and sour cream to each bowl; season with salt and pepper. Mash until creamy.

STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes 2-L clear glass casserole dish. Repeat layers.

BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.

 

And, in case you’re a visual person (like me!) here’s what that all looks like…

Boiling potatoes and sweet potatoes

Sweetie added the wooden spoons on top of each pot.  He says he’s heard this keep things from boiling over.  In fact, neither pot boiled over.  But the potatoes came close.

Once everything is all boiled up, mash.  And mash.  And mash.  (I was so busy mashing that I forgot to take pics.)  For the record, I’m not a particularly good potato masher (I tend to run out of patience/get tired before all the lumps have been de-lumped.)  My dad, however, is a potato mashing genious.  No lumps, perfect fluffiness…  If you need awesome taters, definitely have a chat with my dad.  :)

Things mashed (-ish), then add the other stuff (the “yumminess-makers”, if you will.)

Sour cream cream cheese parm and cheese

And then the layering begins…

Layered sweet potatoes mashed potatoes

Layered mashed and sweet potatoes

When you get to the third layer (more potato-potatoes over sweet potatoes), layering gets a little trickier (because the sweet potatoes are runnier than the mashed potatoes.)  I’ve found that if you cover the sweet potatoes with little mounds of the regular potatoes, you can then spread everything out with a knife.  It works pretty well.  :)

Spreading potatoes over sweet potatoes

A second layer of sweet potatoes later, and a wee bit more cheese too, and – poof – you’re done!  :)

Finished mashed potato layer bake

And – poof again! – there you have it.  My entire yesterday morning in pictures LOL.  :)  I’m not gonna lie: this is a super time consuming dish to make (by the time I got the potatoes all peeled, boiled, mashed, mixed, and layered I think about 2.5 hours had passed) (true story) (and don’t even get me started on the sink full of dishes this receipe creates too) BUT it’s sooo worth it.  And if you only make it for special occasions, it’s not so bad.  :)  And, well, if you have a dishwasher, that last complaint likely doesn’t apply to you (and, PS, I’m quite jealous!)

Hope everyone had a good (and delicious!) Easter!

 

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