- 3 large yukon gold potatoes or other yellow potatoes (6 to 8 oz. Each), peeled and careless
- 3 big sweet potatoes (from 6 to 8 oz each), peeled and careless
- A 3 oz. PKG cream cheese, soft
- 1/4 cup of butter, soft
- 1/2 teaspoon. salt
- 1/4 teaspoons. ground black pepper
- 1/2 cup of sour cream milk
- A Chipotle Chile canned pepper
- 3 bacon slices, cooked to crispy, drained and crunch
- Snedped Fresh Chives (optional)
In a large saucepan, cook covered potatoes and sweet potatoes with boiling water slightly salted for 15 to 20 minutes, or until they are tender; drain. Mash with a potato crusher or an electric blender. Add cream cheese, butter, salt and black pepper. Draw the potato mixture until it is combined. Gently add the sour cream, chipotle chile pepper and marinade sauce.
Slightly grease a saucepan of 2 rooms or a 8x8x2 inches baking source; Spoon in the mixture. Hornee, discovered, in an oven F of 350 degrees for 30 to 35 minutes, or until it heats up.
Cover with bacon. Decorate with chives, if you wish. 6 to 8 portions ago.
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