You may also like
Categories:
russet sweet potatoes chive sour cream cheese milk Parmesan cheese salt ground black pepper cheese green onions Parmesan cheese
Viewed: 57 - Published at: 2 years agoIngredients
- 4 pounds russet or Yukon gold potatoes, peeled and cubed
- 3 pounds sweet potatoes, peeled and cubed
- 2 (8-ounce) cartons spreadable chive and onion cream cheese, divided
- 1 cup sour cream, divided
- 1/4 cup shredded Colby-Monterey Jack cheese
- 1/3 cup milk
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- For the topping:
- 1 cup shredded Colby-Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/4 cup shredded Parmesan cheese
Method
- Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes, or until tender.
- Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes, or until tender. Drain; mash with half the cream cheese and sour cream and all the Colby-Jack cheese.
- Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan, salt and pepper; mix well.
- Preheat oven to 350 degrees.
- Grease 2 (11-by-7-by-2-inch) baking dishes. Starting with russet mixture on bottom, spread 5 alternating layers of russet and sweet potato mixtures in each dish, ending with russets.
- Bake, uncovered, for 15 minutes, or until heated through.
- Combine topping ingredients; divide and sprinkle over casseroles.
- Bake 2 to 3 minutes longer, or until cheese is melted.
