“YOU KNOW, THOSE POTATOES YOU ALWAYS MAKE”

Last night we had an impromptu gathering and I had to make dinner quickfastinahurry. We had been away so the fridge was empty like that nursery rhyme cupboard. I did spy some potatoes looking forgotten and forlorn, 4 small sweet and 3 red bliss. I happen to have a gorgeous bunch of dried sage from my CSA that I have been throwing into any and everything in the past couple weeks. It just so happens that the November issue of Martha features a casserole starring this simple trio. I adjusted the measurements for what I had on hand. This was so simple and so flavorful and seasonal that I think it will end up to be one of those dishes you can make in your sleep and that finds it’s way into those recipes friends and family refer to as ” oh you know, that ____ you always make”

I am home from work today getting ready for thanksgiving and Martha is on TV right now with David Gregory making this dish!
Sweet Potato Casserole
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
2 1/2 tablespoons chopped fresh sage
1 1/2 cups whole milk, warmed
Coarse salt and freshly ground pepper
1 cup fresh breadcrumbs ( I added fresh minced garlic to these)

Put potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain and pass through a ricer into a bowl. I just mashed em’ very well but left some chunks for texture.
Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish.
Combine breadcrumbs with 2 tablespoons melted butter ( I used olive oil) and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
Cover with breadcrumbs. Bake until bubbling around edges and breadcrumbs are golden brown, 30 minutes. Let stand to firm up a bit.

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