Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

From "The Beverly Lewis Amish Heritage Cookbook"

Ingredients Nutrition

Directions

  1. Cook potatoes in separate pots until soft enough to mash.
  2. Drain, saving 3/4 c cooking water from each potato pot.
  3. Mash potatoes and sweet potatoes, adding 4 oz cream cheese to each.
  4. Add cooking water, salt and pepper to taste.
  5. Spoon potatoes, alternating each kind into shallow 2 and 1/2 quart microwave safe dish.
  6. Lightly mix with tip of fork.
  7. Either bake at 350 degrees, covered for 40 minutes to 1 hour, or microwave on high for 8 minutes.
  8. Potatoes can be refrigerated for up to 2 days.

Reviews

(1)
Most Helpful

I made this a few nights ago and it was delicious. I had the leftovers for lunch the next day. Today I bought the potatoes and cream cheese to make again in the next few days. I loved it!

susie cooks September 05, 2008

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