Swirled Mashed-Potato Bake Recipe

Author: Southern Living DECEMBER 2003

Nutrition

Cal/Serving: 383
Daily Value: 19%
Servings: 8

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat14g22%
Saturated8g41%
Trans0g0%
Carbs57g19%
Fiber8g30%
Sugars10g0%
Protein8g17%
Cholesterol43mg14%
Sodium634mg26%
Calcium145mg14%
Magnesium76mg19%
Potassium1187mg34%
Iron2mg13%
Zinc1mg8%
Vitamin A20697IU414%
Vitamin C32mg53%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg14%
Niacin (B3)2mg12%
Vitamin B61mg36%
Folic Acid (B9)46µg12%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K16µg20%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
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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

Recipe Details

Servings 8 servings