Baked mashed-potato duo - country living

8 cups

Ingredients

Quantity Ingredient
1½ pounds (2 large) baking potatoes
3 pounds (4 large) sweet potatoes
½ cup Milk
¼ cup (1/2 stick) butter or margarine, softened
½ teaspoon Salt or to taste
¼ teaspoon Ground black pepper
1 large Egg
Additional butter or margarine (opt.)

Directions

1. Peel and cut baking potatoes into 1½ inch chunks. In 5-quart Dutch oven or kettle, heat baking potatoes and water to cover them by 1 inch to boiling over high heat. Meanwhile, peel and cut sweet potatoes into 1 ½-inch chunks. Add sweet potatoes to baking potatoes; cover Dutch oven and return water to boiling. Reduce heat to low and simmer potatoes until tender.

2. Drain potatoes in a colander. In same Dutch oven, heat milk and butter just until warm. Remove pan from heat. Return potatoes to the pan. With potato masher or large fork, mash the potatoes until smooth. Stir in salt and pepper. Taste and add more salt, if desired.

3. Heat oven to 350'F. Grease a shallow 2-quart baking dish. Stir egg into potato mixture until well mixed and spoon into greased dish, mounding in the center. (To make ahead, cover dish and refrigerate; uncover dish before baking. Bake 10 to 15 minutes longer.) 4. Bake 40 to 45 minutes or until lightly browned on top and heated through. If desired, top potatoes with additional pats of butter.

Country Living/December/92 Scanned & fixed by Di Pahl & <gg>

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