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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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For families who like traditional mashed potatoes as well as sweet potato casseroles, you can't go wrong with our recipe, which features both kinds of spuds. Ingredients:
6 pounds russet potatoes (about 9 large), peeled and cubed |
6 pounds sweet potatoes (about 9 large), peeled and cubed |
2 packages (8 ounces each) cream cheese, cubed |
2/3 to 1 cup half-and-half cream |
5 teaspoons minced fresh sage |
5 teaspoons minced fresh thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place russet and sweet potatoes in a soup kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
2. In a large bowl, mash the potatoes with cream cheese, cream and seasonings until potatoes reach desired consistency. Yield: 24 servings (3/4 cup each).
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