Ingredients Jump to Instructions ↓

  1. 3-1/4 pounds baking potatoes (about 7), peeled, chopped and cooked

  2. 1/2 pound sweet potatoes (about 3), peeled, chopped and cooked

  3. 1 tub (8 ounces) PHILADELPHIA Chive&Onion Cream Cheese Spread, divided

  4. 1/2 cup BREAKSTONE'S Sour Cream, divided

  5. 1/4 teaspoon each salt and black pepper

  6. 1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided

  7. 1/4 cup KRAFT Shredded Cheddar Cheese, divided

Instructions Jump to Ingredients ↑

  1. Directions PREHEAT oven to 375°F.

  2. PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.

  3. STIR half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-quart clear glass casserole. Repeat layers.

  4. BAKE 15 minutes. Sprinkle with remaining cheeses; bake 5 more minutes or until cheeses are melted.


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