3-3/4 pounds Yukon Gold potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
6 garlic cloves, halved
1 cup reduced-fat sour cream
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded reduced-fat cheddar cheese, divided
1. Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes
are tender. Drain.
2. In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray.
Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10 to 15 minutes or until heated through.
TOTAL TIME: Prep: 35 min. Cook: 10 min. YIELD: 12 servings (3/4 cup each).