A Holiday Recipe: Sweet & Savory Loaded Mashed Potato Casserole

Meet Leslie, writer, blogger, and food connoisseur! Although she may not have any I Guess Im Due moments (yet), this chick is a genius when it comes to the kitchen. Her blog, Dash of Les is the winner of 2012's Creative Loafing Best of the Bay Best Food Blogger and her guacamole recipe won 1st place in 2014's All American Recipe Contest.  And this month, I Guess Im Due was lucky enough to have Leslie create a one of a kind recipe for our readers just in time for the holidays!

This yummy side dish is a great twist on a classic, that's both savory and sweet. This casserole is a fun compromise for people who like sweet potatoes and people who prefer traditional mashed potatoes. So grab the kids and roll up your sleeves because there's mashing, grating, mixing, and crumbling to be done. Enjoy this original recipe from Dash of Les, it's sure to be a new family favorite!

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Sweet & Savory Loaded Mashed Potato Casserole 

(courtesy of dashofles.com)

Ingredients:
2 pounds Yukon Gold Potatoes
2 pounds sweet potatoes
1/2 cup light sour cream or 2% plain Greek yogurt
1/2 cup olive oil, divided
1/2 cup shredded Gouda cheese (feel free to substitute with cheddar or jack cheese)
1/4 cup milk
4 tablespoons unsalted butter, divided
1 teaspoon freshly grated nutmeg (optional)
2 teaspoons salt, divided
1 teaspoon pepper
non-stick cooking spray

For the topping:
1/2 cup freshly grated Parmesan cheese (not the can stuff)
1/4 cup chives, chopped
6 slices cooked bacon, crumbled


Directions:
1) Peel all potatoes and cut in quarters. Place the chopped sweet potatoes in one saucepan and the Yukon golds in another. Fill both saucepans with water, just until the potatoes are covered. Place on burners over medium-high heat and boil for 15-20 minutes, or until potatoes are tender. Drain potatoes separately and return to pots.

2) To the sweet potatoes, add 1/4 cup olive oil, grated nutmeg, 2 tablespoons butter, and 1 teaspoon salt. Mash with potato masher or use a hand-held mixer. Mash until smooth.

3) Place the Yukon golds back on a burner, on low heat. Add the sour cream (or yogurt), 1/4 cup olive oil, 1/4 milk, 1 teaspoon salt, and pepper. Use potato masher and mash until completely smooth. Use a hand-held mixer if you have one. Once smooth, remove from heat and stir in the shredded Gouda cheese.

4) Spray a 13x9-inch casserole dish with non-stick spray. Then, spoon the sweet potatoes on one side of the dish (lengthwise) and the Yukon golds on the other side. Now, partially mix the two potatoes. Create a pattern using a zig-zag or swirl motion with a fork or a knife. Don't combine the two completely. If you're not baking the mashed potatoes until later, now is the time to top with plastic wrap and place in the fridge.

5) When you're ready to bake the mashed potatoes, pre-heat your oven to 350 degrees. Top with freshly grated Parmesan cheese. Bake for 30-35 minutes if the casserole has been refrigerated and 20 minutes if it's still warm.

*If you'd like the cheese to get a nice golden crust, place small bits of butter all over the top and broil for 5 minutes. Be sure to keep a watchful eye so it doesn't burn.

6) Remove from oven and top with bacon and chives. Serve and enjoy!

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For more amazing recipes created by Leslie, visit her website at www.dashofles.com and don't forget to show her some love on facebook!