4 pounds russet potatoes, peeled and cubed
3 pounds sweet potatoes, peeled and cubed
2 cartons ( 8 ounces each) reduced fat spreadable chive and onion cream cheese
1 cup reduced fat sour cream
1/4 cup shredded reduced fat Colby-Monterey Jack cheese
1/3 cup low fat Carnations Evaporated milk
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded reduced fat Montery Jack cheese
1/2 cup green onions
1/4 cup shredded Parmesan cheese
Place russet potatoes in a Dutch oven and cover with water. Bring to 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 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. Add the milk, Parmesan cheese, salt and pepper; mix well. Spread 2-2/3 cups russet potato mixture into each of two greased 11x7 baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaing russet potato mixture. Bake, uncovered, at 350 degree for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted.
Not a NESTLÉ®-tested recipe.