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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Potato lovers will go crazy for this delicious bake from my mother-in-law. The creamy combination of Yukon Golds and sweet potatoes goes well with poultry or roasts. This recipe tastes great reheated, although leftovers are rare. Ingredients:
2-1/2 pounds sweet potatoes, peeled and cubed |
2-1/2 pounds yukon gold potatoes, peeled and cubed |
1-1/2 cups milk, divided |
1 package (8 ounces) cream cheese, softened, divided |
2 tablespoons butter, divided |
2 green onions, finely chopped |
1-1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1/2 teaspoon dried thyme |
Directions:
1. Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook 20-25 minutes or just until tender.
2. Meanwhile, preheat oven to place 350°. Place Yukon Gold potatoes in another large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender. Drain; mash with 3/4 cup milk, half of the cream cheese and 1 tablespoon butter. Add onions, 3/4 teaspoon salt and pepper; mix well. Spoon into a greased 13x9-in. baking dish.
3. Drain sweet potatoes; mash with the thyme and remaining milk, cream cheese, butter and salt. Spread over potato mixture. Cut through layers with a knife to swirl. Bake, uncovered, 25-30 minutes or until heated through. Yield: 7 servings.
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