Mashed Potato Layered Bake

4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (250 g) Chive & Onion Cream Cheese Product, divided (I used plain cream cheese and about 2 tsp. Herb and Garlic Epicure Dip Mix)
1/2 cup sour cream, divided
1/4 tsp. each salt and black pepper
1/4 cup Parmesan Finely Shredded Cheese, divided
1/4 cup Cheddar Shredded Cheese, divided

HEAT oven to 375°F. Place white and sweet potatoes in separate bowls. Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.

STIR half of the Parmesan cheese into bowl of white potatoes. Stir half of the Cheddar cheese into bowl of sweet potatoes. Alternately layer half each of the white potato mixture and sweet potato mixture in 2-L. clear glass casserole dish. Repeat layers.

BAKE 15 min.; sprinkle with remaining cheeses, continue baking 5 min. or until cheeses are melted.

I divided this recipe between two casserole dishes and froze one. This casserole is suppose to freeze well. Just thaw and bake. Add cheesing topping after baking not before freezing.