A New Twist on Thanksgiving Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Can't make up your mind whether you like sweet potatoes or white potatoes? Combine them. Ingredients:
1 large sweet potatoes (1 1/2 lbs) or 1 large yam (1 1/2 lbs) |
2 lbs white potatoes, peeled and quartered (ok to mix yukon gold and red potatoes) |
1/2 cup i can't believe it's not butter® spread |
1/2 cup fat-free half-and-half |
1/3 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. Peel and cut potatoes, cover with water.
2. Bring to boil and cook 10-12 minutes. Until just soft.
3. Drain.
4. Add I can't believe, half-and-half, salt and pepper and mash until well blended and lump free.
5. Add parmesan cheese and mix well.
6. For ease of preparation, prepared ahead of time, placed in a covered casserole dish, and cooked for 1 hour at 350°F - along with Turkey, for less work on Thanksgiving Day. Remove cover for last 10 minutes.
7. Can be frozen.
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