Source: Taste of Home Magazine

Ingredients

• 4 lb. russet potatoes, peeled and cubed
• 3 lb. sweet potatoes, peeled and cubed
• 2 cartons spreadable chive and onion cream cheese
• 1 cup sour cream
• 1/4 cup shredded Colby-Monterey Jack cheese
• 1/3 cup milk
• 1/4 cup shredded Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper

Topping:

• 1 cup shredded Colby-Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup shredded Parmesan cheese

Directions

Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of the Colby cheese. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well. Spread 2 2/3 cup russet potato mixture into each of two greased 11x7 baking dishes. Layer with 4 cup sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake, uncovered, at 350 degrees F for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted. 2 casseroles.

By Robin from Washington, IA