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This is a recipe I have been wanting to make ever since last Spring!  Our little town of Sooke, B.C. now has three fabulous Restaurants, plus one Cafe that serve Gluten Free Food!  Yeahhhhh!  We have a small population of just over 10,000 people, so to have this many Restaurants to choose from, we are in heaven.

This recipe was inspired from a most delicious dish, served at The Stone Pipe Grill Restaurant in the heart of Sooke. If you ever get to visit Sooke, B.C. this is a Restaurant you will definitely want to check out.  Apparently one of the Chef’s is a Celiac, and bless his heart, he has created many recipes on the Menu that are Gluten Free.  This mashed Yam and Potato dish is divine.  I do not know what his ingredients were, but I do know he used a touch of Cinnamon, and I think he might have used one of those “Cheffy potato ricers”, (because seriously, this tasted like silk) which I do not have – I made up for it with butter….yes I did use a crazy amount of butter.  He serves this dish with the most beautifully cooked Steak on top, with a five layer vegetable dish – Divine.  Every time we go there, this is the dish I order – to die for.  And I always forget my camera – Dang!

Thank you Gluten Free Chef at The Stone Pipe Grill – a wonderful inspiration!

This dish is really about the balance between the Yukon Gold Potatoes and the Yams.  You don’t want too much of either – balance is the key here.

2 medium sized Yukon Gold Potatoes, peeled and sliced

1 large Orange Yam peeled (mine was ginormous, about 7 inches in length by 4 1/2 inches thick, so I cut it in half)

good pinch of Himalayan course grain salt

4 heaping Tblsp. butter

2 finely minced garlic cloves

1 Tblsp. finely minced Flat Leaf Italian Parsley

2 Tblsp. Yogurt Cheese

pinch of fresh Nutmeg

salt and pepper to taste

Peel the potatoes, and yams, slice and place in a pot with enough water to cover.  Here is a picture, so you get the idea of ratio between potato and yam: (the potatoes were cut bigger than the yams)

Bring to a boil, add the salt, cover with a lid, and turn down to a simmer, cooking until tender, about 20 minutes.

Meanwhile, add the butter and garlic to a pan to melt, keeping on the lowest heat, for about 10 minutes until the garlic is nicely infused in the melted butter, then remove and set aside. (not sure if you can tell, but this was a lot of butter – trust me here, you want lots of butter)

Mince up the Italian Flat Leaf Parsley, and add to the yogurt cheese, then set aside.

Once the yams and potatoes are tender, drain the water, and add in the melted garlic and butter, mashing well.  Then add in the Parsley Yogurt cheese mixture, pinch of nutmeg, salt and pepper to taste, continuing to mash until soft.

We had this served with Danish Frikadeller and mushroom gravy….this is a dish we will be having more often – so good!


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