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Mashed Potato Layer Bake

 Mashed Potato Layer Bake
Recipe provided by Philadelphia® Cream Cheese
14 ServingsPrep Time: 40 min Total Time: 1 Hour


  • 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®


  • HEAT over to 375°F.
  • 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.
  • 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.
  • BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted.
  • Yield: 14 servings.

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Mashed Potato Layer Bake (continued)

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.
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.