One Potato, Two Potato Double-Layered Mash

Posted by Dr. Scott Wilson | 01-May-2017

When you can’t decide between yellow potatoes and sweet potatoes, make both! This double-layered side dish can be served right away or made ahead to reheat in the oven later.


  • 4 yellow-fleshed potatoes, (about 1-1/2 lbs/750 g)
  • 1 cup (250 mL) orange juice
  • 2 sweet potatoes, (about 2 lbs/1 kg)
  • 3 cloves garlic
  • 1 cup (250 mL) 1% milk
  • 1/2 tsp (2 mL) pepper
  • 1/2 cup (125 mL) non-fat plain Greek yogurt, divided
  • 1/2 cup (125 mL) fresh whole wheat bread crumbs
  • 1 cup (250 mL) shredded lower fat Canadian old Cheddar or Swiss cheese or 1/2 cup (125 mL) shredded regular Canadian old Cheddar or Swiss cheese
  • 2 tbsp (25 mL) chopped fresh parsley


  • Peel yellow and sweet potatoes and cut into chunks (keep separate). Combine yellow potatoes and garlic in one saucepan; add cold water to cover. Repeat with sweet potatoes in another saucepan. Bring both pans to a boil over high heat. Reduce heat and boil gently for 10 to 15 minutes or until fork tender. Drain; return potatoes to pans. Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk and pepper. Heat over medium heat on stovetop or on Medium (50%) power in microwave until steaming, for about 3 minutes. Lightly oil an 11 x 7-inch (28 x 18 cm) or 8-inch (20 cm) square glass baking dish. Mash yellow potatoes and garlic while gradually adding 3/4 cup (175 mL) of the warmed milk and half of the Greek yogurt. Spread into baking dish. Mash sweet potatoes while gradually adding remaining warmed milk and remaining Greek yogurt. Spoon on top of yellow potatoes and gently spread to cover. (Can be cooled, covered and refrigerated up to 2 days). If casserole has been refrigerated, preheat oven to 350°F (180°C). Cover baking dish with foil and bake for 45 minutes to 1 hour or until heated through. Preheat broiler. In a bowl, combine bread crumbs, cheese and parsley; sprinkle over hot potatoes in dish. Broil for about 3 minutes or until topping is crisp and golden.

Prep Time: 20 min.
Cook Time: 1 hr. 5 min. – 1 hr. 20 min.
Makes: 8 servings

Source: (recipe provided by Dairy Farmers of Canada ©).

Dr. Scott Wilson

Dr. Scott Wilson is the Founder & Chairman of Physiomed; one of Canada’s largest franchised networks of inter-disciplinary healthcare clinics. A graduate of Canadian Memorial Chiropractic College, Dr. Wilson founded Physiomed in 1994 and has since grown Physiomed to over 30 clinics in Southern Ontario and British Columbia. With hundreds of practitioners from over a dozen disciplines, Dr. Wilson and Physiomed have helped over 100,000 Canadians with physiotherapy, chiropractic, massage therapy, orthotic therapy, compression therapy and clinical conditioning as part of a program of rehabilitation and health optimization. In addition to helping patients improve their physical and mental well-being, Dr. Wilson has also mentored hundreds of practitioners to provide better care while enjoying more fulfilling careers. He is also a keynote speaker on many health related topics including how physiotherapy, chiropractic and health & wellness treatment can help with stress, weight loss, and unlocking the true potential within to achieve lasting physical well-being.

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