1 lb. (450 g) sweet potatoes (about 3), peeled, cut into chunks
1 lb. (450 g) red potatoes (about 3), peeled, cut into chunks
1/4 cup Philadelphia Light Cream Cheese Product
1/2 cup 25%-less-sodium chicken broth
4 slices reduced-sodium bacon, cooked, crumbled
Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
Add cream cheese product; mash potatoes just until cream cheese is blended. Gradually add broth, continuing to mash potatoes until of desired consistency.
Stir in bacon.