A little fattening, but what isn't this holiday, deal with it. I could eat these all day long, they are that good. Honestly I make these every year for thanksgiving, because I like basic recipes with a twist, especially during the holidays.
2lbs. russet potatoes, peeled, if desired and quartered
1 1/2 red potatoes, peeled, if desired, and quartered
3 large carrots, peeled and cut into 3/4 inch pieces
1 tablespoon of minced garlic
1 3 oz. package of cream cheese, softened
1/2 c. sour cream
1/3 c. milk
1 4-oz. can chopped green chilies, drained
1 tsp. salt
2-3 Tbsp. butter, divided
1 dash of Tabasco Sauce
In a large stock pot, boil potatoes and carrots until they are tender when pierced with a fork. Drain and beat with electric mixer or hand masher until well mashed. Add garlic, cream cheese, sour cream, milk, green chilies, salt, 2 tsp. butter, and Tabasco sauce. Beat until smooth and fluffy (there will be chunks of carrots in the mixture.)
Serve immediately or transfer to prepared pan and dot with the remaining 1 tbsp. of butter. Cover with foil. (May be prepared to this point several hours in advance and chilled.) Preheat oven to 350 degrees and bake 30 min. Remove foil and continue baking 25 minutes or until heated thoroughly.