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Double the mash with both root vegetable favorites

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Give the dining table a little extra space by filling a cassarole dish with both of the family’s favorite root vegetables. During holidays, big dinner parties or family reunions or gatherings there are many dishes prepared. Each and every dish or bowl takes up room on the dining or buffet table. Now guests and family can serve themselves both mashed potatoes and sweet potatoes without passing around two large bowls. Plus, with serving both these wonderful vegetables together everyone should take less just awing over the way they were served and leave more room for all the other vegetables being served that day. Last but not least both root vegetables are baked, not boiled or microwaved for extra flavor.


  • Sweet potatoes
  • Russet potatoes
  • Milk
  • Butter
  • Salt and pepper to taste


  1. Preheat the oven to 325’.
  2. Calculate how many potatoes you will need to feed your family and guests.
  3. Then divide that amount between the sweet and russet potatoes. Try to keep all the potatoes around the same size. The sweet potatoes can be slightly larger than the russet potatoes since they do cook a little faster.
  4. Scrub the potatoes and pat dry with paper towels.
  5. Using a fork poke each potato about 6 times with all the tines around each one.
  6. Place them on a cookie sheet and bake in the oven for 90 minutes.
  7. Remove the tray from the oven.
  8. Allow the potatoes to cool down until you feel comfortable touching them without getting burned and peel off the skins.
  9. Place the russets in one bowl and add a few pats of butter, an amply splash of milk with salt and pepper to taste.
  10. In another bowl add the sweet potatoes with a few pats of butter and a pinch or two of salt.
  11. Using an electric mixer whip up the potatoes in their separate bowls.
  12. Let the mashed potatoes to cool down enough and refrigerate until well chilled.
  13. Now remove both bowls from the refrigerator and grab a scoop to start making the checkerboard design in the cassarole dish.
  14. Scoop a portion from one bowl and add it to the corner of the dish. Then use a heavy duty spatula to even out the mixture to form a square.
  15. Now scoop a portion from the other bowl and repeat the process until the cassarole dish is completely filled resembling a checkerboard with alternating root vegetables.
  16. Cover and refrigerate if preparing ahead of time or reheat in the oven with a tented cover until the potatoes are hot or warm enough to eat, then serve.
  17. Enjoy!

© 2013 Beverly Mucha / All Rights Reserved

Jackson residents can shop at any of these local grocery stores: Pick’n Save or Wal-mart for all the ingredients needed for this recipe.

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