Baked Marbled Mashed Potatoes

Mashed potatoes and mashed sweet potatoes marbled together in a savory hot dish topped with a crunchy bread crumb topping. I was first served this dish at a holiday dinner and begged the hostess for the recipe. It is a rich and delicious way to serve two favorite potatoes in a single dish. It tastes wonderful and presents well. Your guests will rave over this one.

Prep Time:
45 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 50 mins
1 2-quart casserole


  • 1 ½ pounds medium baking potatoes, peeled and quartered

  • 3 large sweet potatoes, peeled and quartered

  • ¼ cup salted butter

  • 4 large shallots, minced

  • 1 cup heavy cream

  • 1 cup sour cream

  • ½ teaspoon salt

  • ¼ teaspoon ground white pepper, or to taste

  • teaspoon ground nutmeg


  • 6 tablespoons salted butter, melted

  • ½ cup dry bread crumbs

  • ¼ cup minced fresh parsley


  1. Place white potatoes in a large pot and cover with salted water. Place sweet potatoes in a second pot and cover with salted water. Bring both pots to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes. Drain and set aside to cool in 2 separate bowls.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. While potatoes are cooling, melt butter in a small pan over medium heat. Add shallots and cook until tender, about 5 minutes. Remove from the heat.

  4. Mash potatoes with a potato masher or ricer.

  5. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Whisk sour cream into whipped cream.

  6. Stir 1/2 of the shallot mixture into each bowl then gently fold in. Gently fold 1/2 of the cream mixture into each bowl. Divide salt, pepper, and nutmeg evenly between the two bowls. Taste and adjust seasoning.

  7. Place 1/2 of the sweet potato mixture in a 2-quart baking dish. Layer 1/2 of the white potato mixture on top. Repeat layers once more, then swirl with a spatula to create a marbled effect.

  8. Mix melted butter, bread crumbs, and parsley for topping together. Sprinkle topping mixture over potatoes.

  9. Bake in the preheated oven until topping is golden brown and potatoes are hot all the way through, 30 to 35 minutes.

Cook's Note:

You may prepare ahead and freeze. Complete through step 7, then wrap well and freeze. Will keep up to 8 weeks if well wrapped. To prepare, thaw overnight in the refrigerator. Make topping as directed and sprinkle over potatoes. Bake as directed but add time (10 to 15 minutes) to be sure that potatoes are hot throughout.

Nutrition Facts (per serving)

444 Calories
26g Fat
49g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 444
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 80%
Cholesterol 73mg 24%
Sodium 341mg 15%
Total Carbohydrate 49g 18%
Dietary Fiber 6g 20%
Total Sugars 7g
Protein 6g
Vitamin C 11mg 57%
Calcium 116mg 9%
Iron 2mg 12%
Potassium 896mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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