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 caloriescarbohydrate: 26.1 gcholesterol: 53.3 mgfat: 17.2 gfiber: 2.4 gprotein: 9.8 gsaturatedFat: 10.7 gservingSize: -sodium: 333.4 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Sweet and Savory Spuds
Directions
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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.
Preheat the oven broiler.
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.
Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.