3-1/4 lb. baking potatoes (about 7), peeled, chopped and cooked
1/2 lb. sweet potatoes (about 3), peeled, chopped and cooked
1 tub (8 oz.) Chive & Onion Cream Cheese Spread, divided
1/2 cup Sour Cream, divided
1/4 tsp. each Salt and pepper
1/4 cup Shredded or Grated Parmesan Cheese, divided
1/4 cup Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
HEAT oven to 375°F.
PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted
PLACE potatoes in separate bowls. Add half each of the cream cheese spread and sour cream to each bowl; season with salt and pepper. Mash until creamy.
STIR half the Parmesan into white potatoes. Stir half the Cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.
BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted
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