Hi friends! Have you decided on this year’s Thanksgiving menu yet? I don’t know about you, but I am nowhere near being ready. Every year, I make an effort to try a new recipe by updating an old one. This year, it is about potatoes.
For years, I made my favorite easy mashed sweet potatoes recipe for Thanksgiving. You know, the classic sweet mashed potatoes: boil potatoes and mash them with cream, butter, and a dash of maple syrup and finalize it with a handful of roasted pecans. However this year, I am taking my mashed potato game to a whole new level with this Double Layered Mashed Potato Casserole with Crispy Leeks.
To me, this easy potato casserole dish is the best of both worlds, because you use both sweet potatoes and russet potatoes.
How To Make Potato Casserole – Using Both Mashed Sweet Potatoes and Russet Potatoes
The recipe for this baked mashed potato casserole dish has 3 folds.
First, you boil sweet potatoes and russet potatoes in 2 separate pans. Be sure to fill pans with enough water (1 inch above the potatoes) and salt it very well. They should be done when a knife inserted in a potato comes in and out easily.
When your potatoes are cooked, drain and place them right back into their respective pans.
Second, while the potatoes are cooking whisk together milk, heavy cream, and butter in a small bowl. Then divide the mixture in between the potatoes. Using a potato masher or an immersion blender, mash the potatoes until smooth. Give it a quick taste and season it with salt and pepper.
Third, you spread the first layer – mashed sweet potatoes – at the bottom of a 9X11 casserole dish and then top it off with the second layer – mashed russet potatoes. Gently spread the second layer and make sure that it is evenly distributed. Bake it in a 425 F degree oven for 25 minutes for mashed potatoes casserole perfection.
The Topping – YUP, It is Fried Leeks!
To be honest, I am not a big fan of frying food, and if I wanted fried food, I would usually order it in a restaurant. However, for this recipe I made an exception, because it is Thanksgiving and I knew that a crunchy topping would be a game changer. Though I had no idea that fried leeks would be so delicious.
I mean I knew fried food tasted good, but fried leeks were amazing!
With that being said, if you do not want to deal with frying, feel free to sprinkle it with a cup shredded cheese before putting it in the oven.
What To Make With Mashed Potatoes For Dinner
Glad you asked because this baked mashed potatoes recipe goes well with so many things. Here are a few of my favorite dishes that you can serve it with:
- Skillet Roast Chicken with Parsnips and Fennel
- Cuban Roasted Cornish Game Hens
- Braised Chicken Thighs with Mushrooms and Almond Puree
- Braised Lamb Shanks
Other Potato Recipes You Might Also Like:
- Roasted Sweet Potatoes and Brussels Sprouts
- Sweet Potato Noodles Recipe
- Potato Salad Recipe
- Sweet Potato Mash Recipe
- Recipe for Sweet Potato Souffle
- Vegan Sweet Potato Soup Recipe
- No Mayo Potato Salad
- Muffin Tin Potatoes
Double Layered Mashed Potato Casserole with Crispy Leeks
- 2 pounds 3-4 medium sweet potatoes, peeled and cut into small cubes
- 2 pounds 4-5 medium russet potatoes, peeled and cut into small cubes
- Coarse salt and freshly ground pepper
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 stick butter melted
- 2 tablespoons all purpose flour
- 1/8 teaspoons cayenne pepper
- 1 leek white and pale green parts only, rinsed well and cut into ¼-inch rings
- vegetable oil for frying
- Place sweet potatoes and russet potatoes in two separate saucepans. Cover each pan with 1-inch of water. Salt them generously. Bring them to a boil and let them cook until they are fork tender. Drain. Return potatoes to respective pans.
- Pre-heat the oven to 425 °F.
- Whisk together the milk, heavy cream, and butter in a mixing bowl. Divide the mixture in between the saucepans. Using a potato masher or an hand blender, mash potatoes until smooth. Season with salt and pepper.
- Spread mashed sweet potatoes in an oval shaped (or 9X11 rectangular) casserole dish. Using the back of a spoon or a spatula smooth it out. Top with the mashed russet potatoes and spread it evenly to edges.
- Bake until golden, 20-25 minutes.
- Place a layer of paper towel on a large plate and set aside.
- In the mean time, mix together the flour with cayenne pepper. Add leek and toss to coat. Heat 2-inches of oil in a medium saucepan over medium-high heat until a candy thermometer registers 350 degrees (or until it is sizzling hot). Working in batches, add leeks into the oil and fry, turning, until crisp and golden around the edges. Transfer the crispy leeks on the plate lined with paper towel.
- Season the crispy leeks with salt and pepper and sprinkle them over the potatoes casserole.
- Serve immediately.
The recipe for this Double Layered Mashed Potato Casserole is adapted (with a few changes) from the cookbook, Martha Stewart’s Vegetables.[/su_column][/su_row]