Cheesy Sweet and Savory Spuds recipe

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Ingredients

6 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 tablespoons butter
½ cup heavy cream
1 tablespoon chicken bouillon granules
1 ⅔ tablespoons brown sugar
2 teaspoons black pepper
2 cups shredded Monterey Jack cheese

Nutrition Info

293.2 calories
carbohydrate: 26.1 g
cholesterol: 53.3 mg
fat: 17.2 g
fiber: 2.4 g
protein: 9.8 g
saturatedFat: 10.7 g
servingSize: -
sodium: 333.4 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.

  2. Preheat the oven broiler.

  3. In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese.

  4. Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.

Recipe Yield

8 servings

Recipe Note

I always have my friends begging me to know what I put in my mashed potatoes. These get all the taste buds going!

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