4 lbs. potatoes (russet or Yukon gold), peeled and cubed
3 lbs. sweet potatoes, peeled and cubed
2 packages (8 oz. each) spreadable chive and oinion cream cheese, divided
1 cup (8 oz.) sour cream, divided
¼ cup shredded Colby-Monterey Jack cheese
1/3 cup milk
¼ cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon pepper


1 cup (4 oz.) shredded Colby-Monterey Jack cheese
¼ cup chopped green onions
¼ cup shredded Parmesan cheese

Place white potatoes and sweet potatoes in separate pots of boiling water. Cover and cook 15-20 minutes, or until tender. Drain sweet potatoes and mash with half the cream cheese and sour cream and all the Colby cheese. Drain russet potatoes and mash with remaining cream cheese and sour cream. Stir milk, Parmesan cheese, salt and pepper into white potato mixture.

Spread 2-2/3 cups of the white potato mixture into each of two greased 11 x 17 baking dishes. Layer with 4 cups of the sweet potato mixture. Repeat layers. Cover top with remaining  potato mixture. Bake uncovered at 350 degrees for 15 minutes, or until potatoes are heated through.

Combine topping ingredients and sprinkle over casseroles. Bake 2-3 minutes longer, or until cheese is melted.

Yield: 2 casseroles, 10 servings each.


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