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Swirled Mashed-Potato Bake

Yield Makes 8 to 10 servings


  • 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

How to Make It

  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.