Ingredients
4 pounds russet or Yukon Gold potatoes, peeled and cubed3 pounds sweet potatoes, peeled and cubed2 cartons (8 ounces each) spreadable chive and onion cream cheese1 cup sour cream1/4 cup shredded Colby-Monterey Jack cheese1/3 cup 2% milk1/4 cup shredded Parmesan cheese1/2 teaspoon salt1/2 teaspoon pepperTOPPING:1 cup shredded Colby-Monterey Jack cheese1/2 cup chopped green onions1/4 cup shredded Parmesan cheese
Preparation
Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with half the cream cheese and sour cream and the 1/4 cup shredded cheese.
Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper.
Spread 1-1/3 cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer each with 2 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
Bake, uncovered, at 350° until heated through, about 15 minutes. Combine topping ingredients; sprinkle over casseroles. Bake until cheese is melted, 2-3 minutes longer.
