3-1/4 lb. baking potatoes (about 9), peeled, chopped and cooked
1 sweet potatoes (1/2 lb.), peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. black pepper
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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 of each the potatoes in 2-qt. casserole. Repeat layers.
Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.
Prepare using KRAFT Grated Parmesan Cheese and/or KRAFT 2% Milk Shredded Cheddar Cheese.
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.