3-1/4 lb. baking potatoes (about 9), peeled, chopped and cooked
1/2 lb. sweet potatoes (about 1 large), 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 each of the potatoes in 2-qt. clear casserole. Repeat layers.
Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.
Prepare using 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.
Prepare using KRAFT Grated Parmesan Cheese.