Swirled Mashed-Potato Bake

Yield: Makes 8 to 10 servings

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

Preparation

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.

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.

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.

Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.