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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I made this creamy and comforting potato dish for Thanksgiving and it was a winner with my family. They said to be sure to include it at every holiday dinner. It's a keeper! âJoan McCulloch, Abbotsford, British Columbia Ingredients:
4 pounds russet or yukon gold potatoes, peeled and cubed |
3 pounds 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 shredded colby-monterey jack cheese |
1/3 cup milk |
1/4 cup shredded parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
topping: |
1 cup (4 ounces) shredded colby-monterey jack cheese |
1/2 cup chopped green onions |
1/4 cup shredded parmesan cheese |
Directions:
1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. 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 cheese, salt and pepper.
4. Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
5. 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. Yield: 2 casseroles (10 servings each).
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