Make ahead and freeze for Thanksgiving.
1 pound red potatoes
1 pound sweet potatoes
2 scallions, chopped
1/4 cup butter
1/2 cup sour cream
1/2 cup Longmont Dairy Whipping Cream-whipped
1 teaspoon salt
Nutmeg to taste
1/2 teaspoon pepper
1/4 cup fresh bread crumbs
2 tablespoons melted butter
2 tablespoons minced, fresh parsley
Cook the potatoes separately, in water, until tender; drain. Cool slightly and peel. Mash in separate bowls.
Sauté the scallions in 1/4 cup butter in a skillet until tender. Stir half of 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 and pepper to each bowl.
Layer the potatoes, 1/2 at a time, into 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° for 30 to 35 minutes or until the topping is golden brown.