Mashed Potato Layer Bake Recipe
Mashed Potato Layer Bake Recipe photo by KRAFT
TOTAL TIME: Prep Time: 40 min Total Time: 1 Hour
MAKES: 14 servings

Ingredients

  • 3-1/4 pounds baking potatoes (about 9), peeled, chopped and cooked
  • 1/2 pound sweet potatoes (about 1 large), peeled chopped and cooked
  • 1 tub (8 ounces) PHILADELPHIA® Chive & Onion Cream Cheese Spread
  • 1/2 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 1/4 teaspoon black pepper
  • 1/4 cup KRAFT® Shredded Parmesan Cheese
  • 1/4 cup KRAFT® Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA®

Nutritional Facts

1 serving equals 160 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 135 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. HEAT over to 375°F.
  2. PLACE potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to each bowl; mash until potatoes are creamy.
  3. STIR half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half each of the potatoes in 2-qt. clear casserole. Repeat layers.
  4. BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted. Yield: 14 servings.
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.
Originally published as Mashed Potato Layer Bake Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 160 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 135 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

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MY REVIEW
Reviewed Oct. 30, 2010

"This is a great recipe! I have made it several times for Thanksgiving and everyone loved it!"

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