Directions

1Cook 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.

2 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.

3 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.

4 Melt remaining butter and stir into bread crumbs; sprinkle evenly over casserole. Bake at 350 for 30 minutes.