Swirled Mashed-Potato Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 pounds yukon gold potatoes, peeled and cubed |
2 1/2 pounds sweet potatoes, peeled and cubed |
1 1/2 cups milk, divided |
1 (8-ounce) package 1/3-less-fat cream cheese, divided |
2 tablespoons butter or margarine, divided |
2 green onions, finely chopped |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/2 teaspoon dried thyme |
garnish: chopped green onions |
Directions:
1. Bring Yukon gold potatoes and water to cover to a boil in a large Dutch oven. Reduce heat, and cook 20 minutes or until tender; drain. Repeat procedure with sweet potatoes.
2. Beat Yukon gold potatoes at medium speed with an electric mixer until mashed. Add half of milk, half of cream cheese, and 1 tablespoon butter, beating until smooth. Stir in chopped onions, 1 teaspoon salt, and pepper. Spoon into a lightly greased 3-quart oval baking dish.
3. Beat sweet potatoes until mashed; add remaining milk, remaining cream cheese, and remaining 1 tablespoon butter, beating until smooth. Stir in remaining 1/2 teaspoon salt and thyme. Spread over Yukon gold potato mixture, and swirl gently with a knife. Cover and chill up to 8 hours, if desired.
4. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.
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