 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
I make this dish for Thanksgiving because I never know if I should made normal mashed potatoes or sweet potatoes. It comes out pretty and it tastes good too! Ingredients:
2 1/2 lbs yukon gold potatoes, peeled and cubed |
2 1/2 lbs sweet potatoes, peeled and cubed |
1 1/2 cups milk, divided |
1 (8 ounce) package light cream cheese, divided |
2 tablespoons butter or 2 tablespoons margarine, divided |
2 green onions, finely chopped |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/2 teaspoon dried thyme |
Directions:
1. Bring Yukon potatoes and water to cover to a boil in a large dutch oven.
2. Reduce heat, and cook 20 minutes or until tender;drain.
3. Repeat with sweet potatoes.
4. Beat Yukons at medium speed with electric mixer until mashed.
5. Add 3/4 cup milk, half of cheese, and 1 Tbsp of butter, beating until smooth.
6. Stir in chopped onions, 1 tsp salt, and pepper.
7. Spoon into a lightly greased 3 qt oval baking dish.
8. Beat sweet potatoes until mashed; add remaining 3/4 cup milk, remaining cheese and remaining 1 Tbsp butter until smooth.
9. Stir in remaining 1/2 tsp salt and thyme.
10. Spread over Yukon potatoe mixture, and swirl gently with a knife.
11. Cover, and chill up to 8 hrs, if desired.
12. Bake at 350 degrees for 25-30 minutes or until heated through.
|
|