ONE POTATO, TWO POTATO DOUBLE-LAYERED MASH

Ingredients
4 yellow-fleshed potatoes, (about 1-1/2 lbs/750 g)
2 sweet potatoes, (about 2 lbs/1 kg)
3 cloves garlic
Salt
1 cup (250 mL) milk
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) sour cream or
plain Greek yogurt, divided
1/2 cup (125 mL) fresh whole wheat bread crumbs
1/2 cup (125 mL) shredded Canadian old Cheddar or
Swiss cheese
2 tbsp (30 mL) chopped fresh parsley

Preparation
Peel yellow and sweet potatoes and cut into chunks (keep separate). Combine yellow potatoes, garlic and 1/2 tsp (2 mL) salt in one saucepan; add cold water to cover. Repeat with sweet potatoes and 1/2 tsp (2 mL) salt in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 min or until fork tender. Drain; return potatoes to pans.
Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on stovetop or on Medium (50%) power in microwave until steaming, for about 3 min.
Butter an 11 x 7-inch (28 x 18 cm) or 8-inch (20 cm) square glass baking dish.
Mash yellow potatoes and garlic while gradually adding 3/4 cup (175 mL) of the warmed milk, half of the sour cream and 1/4 tsp (1 mL) salt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk, remaining sour cream and 1/4 tsp (1 mL) salt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days).
If casserole has been refrigerated, preheat oven to 350°F (180°C). Cover baking dish with foil and bake for 45 min to 1 hr or until heated through.
Preheat broiler. In a bowl, combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 min or until topping is crisp and golden.

Tips
To make a double batch for a large crowd, double all ingredients and use a 13” x 9” (3 L) baking dish. If making ahead, increase the baking time to about 75 min.
Add 2 cups (500 mL) chopped parsnips with the yellow potatoes. Use crumbled Canadian Blue cheese and add 1 tsp (5 mL) finely chopped fresh rosemary to the topping.