Recipe - Marbled Mashed Potatoes

4 Mediumsize sweet potatoes
Three fourths cup Butter or margarine; divided
1 teaspoon Ground cardamom
6 Mediumsize yukon gold
potatoes; peeled and
quartered
One half cup Sour cream
1 teaspoon Dried thyme
1 teaspoon Salt
One half teaspoon Pepper
One fourth cup Milk; up to 1/2
Garnish: fresh thyme sprigs

Cook sweet potatoes in boiling water to cover 45 minutes or until tender.
Drain, cool, and peel.

Beat sweet potatoes, One half cup butter, and cardamom at medium speed with an
electric mixer until smooth. Set aside.

Cook gold potatoes in boiling water to cover 10 minutes or until tender.
Drain.

Beat gold potatoes and remaining One fourth cup butter at medium speed with
electric mixer until mashed. Add sour cream and next 3 ingredients, beating
until smooth. Add milk, 1 tablespoon at a time, beating until desired
consistency.

Drop alternating heaping tablespoons of potato mixtures into a lightly
greased 13 x 9inch baking dish. Swirl gently with a knife.

Bake, covered, at 325° for 30 minutes or until thoroughly heated. Garnish,
if desired. Makes 10 servings. Kathy Hunt, Dallas, Texas

Notes: Potatoes may be covered and refrigerated for 24 hours or frozen up
to 2 weeks. Thaw frozen potatoes in refrigerator; bake at 325° for 1 hour
or until thoroughly heated.

Recipe by: Kathy Hunt, Dallas, Texas

Posted to MCRecipe Digest V1 #1047 by Suzy Wert SuzyWert@aol.com on Jan
27, 1998