A New Twist on Thanksgiving Potatoes

Can't make up your mind whether you like sweet potatoes or white potatoes? Combine them.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  large sweet potatoes (1 1/2 lbs) or 1  large  yam (1 1/2 lbs)
• 2  lbs white potatoes, peeled and quartered (OK to mix Yukon gold and red potatoes)
• 1⁄2 cup I Can't Believe It's Not Butter® Spread
• 1⁄2 cup  fat-free half-and-half
• 1⁄3 cup parmesan cheese, grated
•  salt and pepper

Directions

1. Peel and cut potatoes, cover with water.
2. Bring to boil and cook 10-12 minutes. Until just soft.
3. Drain.
4. Add I can't believe, half-and-half, salt and pepper and mash until well blended and lump free.
5. Add parmesan cheese and mix well.
6. For ease of preparation, prepared ahead of time, placed in a covered casserole dish, and cooked for 1 hour at 350°F -- along with Turkey, for less work on Thanksgiving Day. Remove cover for last 10 minutes.
7. Can be frozen.