6 potatoes, peeled, quartered
1 cup sour cream
1 rutabaga, peeled, cubed
1 teaspoon sugar
1/4 cup butter
1/2 teaspoon salt
8 oz. cream cheese, cubed
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs

Cook potatoes in boiling water for 15-20 minutes. Drain; return to pot and briefly dry in pot over low heat. Place potatoes in a large bowl; set aside. In the same pot, cook rutabaga in boiling water for 20-30 minutes or until tender; drain and return to pot and briefly dry over low heat.

Meanwhile, mash hot potatoes with half of the butter. Add cream cheese, cheddar cheese, sour cream, sugar, salt and pepper. Beat to combine. Mash rutabaga; add to mixture and beat until creamy. Transfer to a greased 2-qt. casserole dish. Melt remaining butter and stir into bread crumbs; sprinkle evenly over casserole. Bake at 350 for 30 minutes.

Makes 8 servings.

Submitted by: Lisa