Marbled Sweet & White Mashed Potatoes (GF & DF)

I’ve been making this recipe every Thanksgiving and Christmas for the last couple of years, and let me tell ya — it’s always a hit! In fact, it has officially become my “please bring that again!” dish at every family gathering. There’s something so comforting about the mix of creamy Yukon Gold potatoes and naturally sweet, velvety mashed sweet potatoes. The two swirled together create the prettiest marbled look, and the flavor is so delicious you don’t even need gravy.

I also love that this dish feels a little lighter and more nourishing than traditional mashed potatoes alone. Sweet potatoes are packed with vitamins, minerals, fiber, and they’re lower on the glycemic index — so you get that cozy holiday comfort without feeling weighed down. And the best part? This recipe is incredibly easy, comes together quickly, and looks beautiful on the table.

If you’re looking for a side dish that’s simple, crowd-pleasing, and just a little extra special, this one is it. I hope it becomes a yearly tradition in your home the way it has in ours.

Marbled Sweet & White Mashed Potatoes

Prep Time: 30 minutes                    Cook Time: 20 minutes                    Servings: 6-8

Ingredients:

• 2.5 lbs. organic sweet potatoes

• 2.5 lbs. organic Yukon Gold potatoes (Russet potatoes work too if you prefer their flavor)

• 8 TBSP grass-fed butter *use coconut oil for a dairy free option

• 1 cup milk *use almond or cashew milk for a dairy free alternative

• Sea Salt & Pepper, to taste

Instructions

1. Prep the potatoes - Peel both the sweet potatoes and the white potatoes. Quarter each one.

2. Boil - Place the potatoes in a large pot — white potatoes on the bottom, sweet potatoes on top. Add cold water until the potatoes are just covered.
   If your pot isn’t large enough, cook each type of potato in separate pots.

3. Cook - Bring the water to a boil, then reduce to a simmer. Cook for about 20 minutes, or until tender when pierced with a fork.
   The sweet potatoes may finish a little faster.

4. Separate & drain - Once cooked, remove from heat. Scoop the sweet potatoes out with a slotted spoon into a separate bowl. Drain the white potatoes and either place them in another bowl or mash them right in the pot to save dishes.

5. Mash - To the white potatoes, add 4 tbsp butter and ½ cup milk. Mash until smooth (a hand blender works great). Season with salt and pepper — start with about ¾ tsp salt and a few shakes of pepper, then taste and adjust.
   Repeat the same process with the sweet potatoes.
   If you prefer thicker, starchier mashed potatoes, use less milk.

6. Marble - Spoon the white mashed potatoes onto one side of your serving dish and the sweet potatoes onto the other. Gently swirl them together using a spoon.
   Don’t overmix — just a couple of swirls is all you need for that pretty marbled look.

7. Serve & enjoy!