1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup milk, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 Tbsp. brown sugar
2 green onions, chopped
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Let's Make It
Cook potatoes in saucepan of boiling water 15 min. or until tender; drain. Place sweet potatoes in one bowl, and white (baking) potatoes in separate bowl.
Mash potatoes in each bowl until light and fluffy, gradually adding half each of the cream cheese and milk to potatoes in each bowl. Stir bacon and brown sugar into mashed sweet potatoes; stir green onions into mashed white potatoes.
Spoon mashed sweet and white potatoes alternately into casserole sprayed with cooking spray; swirl lightly with spoon.
Take time to enjoy your food by eating slowly, and paying attention to how you feel. Recognize when you are no longer hungry and stop eating when you feel satisfied, not full.
For a change of pace, stir chopped canned chipotle peppers in adobo sauce into mashed sweet potatoes.
How to Use Leftover Mashed Potatoes
Looking for a good way to use leftover mashed potatoes? Cover and refrigerate up to 24 hours. Shape into patties. Dip both sides in beaten egg, then in dry bread crumbs, turning to evenly coat both sides. Place on baking sheet or large plate; cover and refrigerate 1 hour. Cook on both sides in melted butter or hot oil in hot skillet until heated through and golden brown on both sides.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.