This year, my sister-in-law brought this delicious dish to our Thanksgiving dinner. No lie, I could have eaten the whole pan... yeah it was THAT good! She got the recipe from Kraft. I like how simple it is to make and yet tastes like you slaved over the hot stove all day.
To cook the potatoes, you can bake them at 350 degrees until tender or just cube them and boil them until tender. I've even cooked potatoes in the microwave for about 5-10 minutes until tender. For the best flavor, I'd probably bake them. If you have the time that is.
Mashed Potato Layer Bake
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 divided
1/2 cup Sour Cream, divided
1/4 tsp. Salt
¼ tsp Pepper
1/4 cup shredded or grated Parmesan Cheese, divided
1/4 cup Cheddar Cheese, 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.
Make Ahead- Assemble casserole as directed, but do not add the cheese topping. Refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, bake casserole (uncovered) as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.