Are you looking for an alternative to your everyday mashed potato recipe? Then this recipe for Double-Layered Mash from the 2013 Milk Calendar may be your answer.

I’ll have to admit right off that this recipe did not go over well with the family, but then they are not big fans of the sweet potato. I thought it would be great for Thanksgiving dinner and perhaps with a little doctoring I might just make it again.

This recipe called for two different types of potato – yellow-flesh (like Yukon Gold) and sweet potato. Don’t make the mistake I did and grab the light skin, yellow flesh sweet potato that is labelled as sweet potato in the produce section. In order to get the same colour contrast as the recipe photo, you want to get the dark skin, orange flesh ones labelled as yams. These “yams” are actually just a different variety of sweet potato and not true yams, but can be used interchangeably, as confirmed by the produce experts at Save-On Foods (shout out to Save-On Foods as I got an instant response through Twitter). I knew this and yet automatically grabbed the one labelled “sweet potato” and it meant a trip back to the grocery store when I realized my mistake.

The double-layered mash wasn’t difficult to make, you just boil and mash the potatoes separately then layer them in a pan and bake. However it was a little fussy and honestly I don’t think I would go through the effort if it wasn’t for a special occasion. What I did like was the opportunity to make them ahead of time and then just bake them for about one hour when needed. I also liked the nice smooth consistency that I got when I used my immersion hand blender, after using a potato masher. It worked really well to get rid of the small lumps of potato.

What I found lacking with this recipe was the flavor. I think the sweet potato needed some brown sugar and maybe a dash of cinnamon. If I was to make this again I definitely would change things up a bit. As with any new recipe, I would recommend that you try it ahead of time and not wait for a special occasion. That way, you can tweak the recipe to make sure it is a dish your family will enjoy.