Served at the 2017 Holiday Fare Wine Trail
4 lbs. Russet or Yukon Gold potatoes, peeled and cubed
3 lbs. Sweet potatoes, peeled and cubed
2 pkgs. (8 oz. each) spreadable chive & onion cream cheese, divided
1/4 cup shredded Colby-Monterey Jack cheese
1/3 cup milk
1 cup (8 oz.) sour cream, divided
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Topping:
1 cup (4oz.) shredded Colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
Place peeled potatoes in a pot of boiling water, cover and cook 15-20 minutes or until tender. Meanwhile, place sweet potatoes in a pot of boiling water, cover and cook 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese. Drain the russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt, and pepper. spread 2-2/3 cups of the russet potato mixture into each of two greased 11×17 baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. spread with remaining russet potato mixture. Bake uncovered at 350° for 15 minutes or until potatoes are heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted. Yield: 2 casseroles (10 servings each)
Serve with a well-chilled bottle of Apple Weisser Flieder!
