- 3 large Yukon Gold potatoes or other yellow potatoes (6 to 8 oz. each), peeled and quartered
- 3 large sweet potatoes (6 to 8 oz. each), peeled and quartered
- one 3-oz. pkg. cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup dairy sour cream
- one canned chipotle chile pepper in adobo sauce, finely chopped, plus 1 to 2 teaspoons adobo sauce
- 3 slices bacon, crisp-cooked, drained and crumbled
- Snipped fresh chives (optional)
In a large saucepan, cook covered potatoes and sweet potatoes in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.
Lightly grease a 2-quart casserole or an 8x8x2-inch baking dish; spoon in mixture. Bake, uncovered, in 350 degree F oven for 30 to 35 minutes, or until heated through.
Top with bacon. Garnish with chives, if you like. Makes 6 to 8 servings.
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