You may also like
Categories:Viewed: 8 - Published at: 6 years ago
Ingredients
- 6 pounds russet potatoes (about 9 large), peeled and cubed
- 6 pounds sweet potatoes (about 9 large), peeled and cubed
- 2 packages (8 ounces each) cream cheese, cubed
- 2/3 to 1 cup half-and-half cream
- 5 teaspoons minced fresh sage
- 5 teaspoons minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Method
- Place russet and sweet potatoes in a soup kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- In a large bowl, mash the potatoes with cream cheese, cream and seasonings until potatoes reach desired consistency.
