Source: Taste of Home Magazine
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
definitely a different twist on this. I"m just not to sure about the sweet potatoes though.
the recipe sounds great for company - to make in advance.
how many ounces of chive and onion cream cheese?
FOR REAL YOU ADD SWEET POTATOES ? OR IS THIS A TYPO ?
NOT SURE I WOULD LIKE IT THIS WAY
This recipe was copied from the August/September issue of Taste of Home magazine.
I made this last night for a dinner party of 12 and everyone raved about it! Looked great, tasted fabulous! The sweet potatoes were great in it and I'm not a sweet potato fan! You can't go wrong with this grand champion recipe from Taste of Home magazine.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!