4 lbs russet potatoes peeled and cubed
3 lbs sweet potatoes,peeled and cubed
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1 cup ( 8 ounces) sour cream
1/4 cup each shredded colby Montery Jack cheese and shredded parmesan cheese
1/3 cup milk
1/2 tsp each salt and pepper
TOPPING:
1 cup (4 ounces) shredded colby Montery jack cheese
1/2 cup chopped green onions
1/4 cup shredded parmesan cheese
1.Place sweet and russet potatoes in a saucepan separately;cover with water. Bring to a boil,Reduce heat; cover and cook for 15-20 minutes or until tender.Drain…
2.Mash sweet potatoes with half of the cream cheese and sour cream and all of colby cheese
3.mash russet potatoes withh the remaining cream cheese and sour cream. Add the milk parmesan cheese salt and pepper; mix well.
Spread Half sweet potatoes mixture into greased baking dishes. Layer with Half russet potatoes mixture. Repeat layers.
Spread with remaining russet potato mixture
Bake uncovered at 350 for 15 minutes or until heated through. Combine Topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted.
Posted under DOU TATER BAKE
This post was written by admin on October 2, 2010
