Mashed Potato Layer Bake

Mashed Potato Layer Bake

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  • Prep Time


  • Total Time


  • Servings



  • 3-¼

    lb. (1.5 kg) baking potatoes (4 large), peeled, chopped and cooked

  • 2

    large sweet potatoes, peeled, chopped and cooked 1 tub (250 g) Philadelphia Chive & Onion Cream Cheese Product, divided

  • ½

    cup sour cream, divided

  • ¼

    tsp. each Salt and pepper

  • ¼

    cup Kraft 100% Parmesan Finely Shredded Cheese, divided

  • ¼

    cup Kraft Double Cheddar Shredded Cheese,


HEAT oven to 375°F. PLACE potatoes in separate bowls. Add half each of the cream cheese product 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 2-L clear glass casserole dish. Repeat layers. BAKE 15 min. Top with remaining cheeses; bake 5 min. or until melted. kraft kitchens tipsMake AheadAssemble 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 information serving size = 1/2 cup (125 mL)per serving Calories 190 Total fat 7 g Saturated fat 4 g Cholesterol 20 mg Sodium 200 mg Carbohydrate 28 g Dietary fibre 3 g Sugars 4 g Protein 4 g Vitamin A 60 %DV Vitamin C 20 %DV Calcium 6 %DV Iron 4 %DV


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