Marbled Mashed Potato Bake #hormelfamily

But, I’m cooking up a marbled mashed potato bake to serve as a side with dinner tonight. This recipe is delicious and simple, yet fancy enough for entertaining. I have served this recipe at Thanksgiving meals and on exciting Tuesday evenings {like tonight!}

From the pantry, grab 2 Idaho baking potatoes and 1 medium sweet potato. I like to clean the skin on my potatoes before baking – call me crazy, but I don’t like the flavor of dirt! While I’m washing my potatoes, I preheat the oven to 400. Place the cleaned and dried potatoes directly on the oven rack and bake for 25 minutes. Pierce the skin of your potatoes a few times with a dinner fork; continue baking until tender. The sweet potato for and additional 20 minutes, the baking potatoes an additional 30 minutes.

While the potatoes are baking, chop 2 scallions (or more, if you love the flavor!) and shred 1/2 cup of your favorite cheddar cheese. Set these aside. And remove your potatoes from the oven. Remember, the potatoes will be hot, so you’ll need to be very careful. Let the potatoes cool so that you’re able to handle them without burning your fingers.

Peel the sweet potato and mash the flesh in a small bowl until smooth.

In a separate larger bowl, mash the baking potatoes and add 1/4 cup sour cream, 1-2 tablespoons of softened butter. Mash them until they’re your preferred consistency. You may wish to add a splash of cream as well. Add the chopped scallions, half of the shredded cheddar cheese, salt and pepper. Mix well. Fold in sweet potato, gently.

Add the potato mixture to a baking dish, top with remaining cheese and bake for 10 minutes to melt the cheese.

What is your family’s favorite way to enjoy Idaho potatoes?

Disclosure: This post was written as part of my participation in the Hormel Foods Extended Blogger Program. While Hormel Foods provides me material and necessary resources to complete various activities, all statements and sentiment are my own.