1 pound red potatoes
1 pound sweet potatoes
2 large scallions, chopped
¼ cup butter
½ cup sour cream or plain yogurt
½ cup whipping cream, whipped
Nutmeg to taste
1 tsp. salt
½ tsp. pepper
¼ cup fresh bread crumbs
2 Tbs. melted butter
2 Tbs. minced fresh parsley

Cook the red potatoes and the sweet potatoes separately in water to cover until tender; drain. Cool slightly and peel. Mash in separate bowls. Saute the scallions in ¼ cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes. Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt & pepper to each bowl. Layer the potatoes ½ at a time in a greased 1-quart soufflé dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley. Bake at 350 degrees for 30-35 minutes or until the topping is golden brown.

Serves 6.

1 small onion, chopped
1 clove of garlic, minced
2 Tbs. melted butter
1 (14 oz) can artichokes, drained
1 (10 oz) package frozen spinach, thawed and drained

½ cup sliced mushrooms
¼ cup grated Parmesan cheese
Salt & Pepper to taste
1 sheet frozen puff pastry, thawed
1 egg
1 Tbs. water

Saute the onion and garlic in butter in a saucepan until tender. Add the artichokes, spinach, mushrooms, cheese, salt & pepper; mix well. Roll the puff pastry to an 11 x 14 inch rectangle on a lightly floured surface. Spread the vegetable filling on half the pastry, leaving a ½ inch edge. Fold the remaining half of the pastry over the filling; pressing the edges to seal. Make several diagonal slashes in the top. Brush with a mixture of the egg and water. Place on a baking sheet. Bake at 400 degrees for 30 minutes or until golden brown. Cool slightly. Slice with a bread knife to serve. Serve warm or cool.

Serves 8