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Salads & sides

Mashed Potato Duo

Mashed Potato Duo recipe
photo by:kraft
Get some color in your potato side dish—and please the sweet potato lovers too—with these creamy white-and-sweet mashed potatoes for a crowd.
time
prep:
15 min
total:
35 min
servings
total:
12 servings, 1/2 cup each
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What You Need

1-1/2
lb.  sweet potatoes, peeled, quartered
1-1/2
lb.  baking potatoes, peeled, quartered
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2
cup  milk, divided
4
slices  OSCAR MAYER Bacon, cooked, crumbled
1
Tbsp.  brown sugar
2
 green onions, chopped
1
tsp.  salt

Make It

PLACE potatoes in large saucepan; add enough water to completely cover. Bring to boil on high heat; simmer on medium heat 15 min. or until potatoes are fork-tender. Drain potatoes; place sweet potatoes in one bowl and white potatoes in separate bowl.

MASH sweet and white potatoes until light and fluffy, gradually adding half the cream cheese and milk to each. Stir bacon and brown sugar into mashed sweet potatoes; stir green onions into mashed white potatoes. Season with salt.

SPOON mashed sweet and white potatoes alternately side by side in large casserole dish; swirl with spoon without blending in completely.

Kraft Kitchens Tips

Special Extra
Stir chopped chipotle pepper into mashed sweet potatoes for an extra kick.
How to Use Leftover Mashed Potatoes
Looking for a good way to use leftover mashed potatoes? Cover and refrigerate up to 24 hours. Shape into patties. Dip both sides in beaten egg, then in dry bread crumbs, turning to evenly coat both sides. Place on baking sheet or large plate; cover and refrigerate 1 hour. Cook on both sides in melted butter or hot oil in hot skillet until heated through and golden brown on both sides.
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