Categories: Sides

Ingredients

• 4 lbs. russet or Yukon Gold potatoes, peeled and cubed
• 3 lbs. sweet potatoes, peeled and cubed
• 2 cartons (8 oz. each) spreadable chive and onion cream cheese
• 1 cup sour cream
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup milk
• 1/4 cup shredded Parmesan
• 1/2 tsp salt
• 1/2 tsp pepper
• Topping:
• 1 cup shredded Colby-Monterey Jack
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan

Directions

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cook until tender, 10 to 15 minutes.

2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook until the potatoes are tender, 10 to 15 minutes. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese.

3. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan, salt and pepper.

4. Spread 2 2/3 cups russet potato mixture into each of 2 greased 11×7-inch baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Top with remaining russet potato mixture.

5. Bake, uncovered, at 350 until heated through, about 15 minutes. Combine the topping ingredients; sprinkle over casseroles. Bake the casseroles until cheese is melted, 2 to 3 minutes longer.

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