Creamy Mashed Potato Casserole
Creamy Mashed Potato Casserole recipe
Yield
12 servingsPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
|
|
| 1 | tablespoon |
garlic salt
|
|
| ¼ | tablespoon |
black pepper
|
|
| ½ | cup |
sour cream
|
|
| 3 | pounds |
potatoes
bakers |
*
|
| 2 | tablespoons |
butter
or margarine |
|
|
paprika
|
*
|
||
|
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
|
|
| 15 | ml |
garlic salt
|
|
| 3.8 | ml |
black pepper
|
|
| 118 | ml |
sour cream
|
|
| 3 | Lb |
potatoes
bakers |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
|
*
|
Directions
In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream; set aside.
Prepare and boil quartered potatoes; drain. Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until smooth.
Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until the next day.
Bake, covered, in a 400℉ oven for 25 minutes (50 minutes if refrigerated); uncover and bake for 10 minutes more or until top is golden brown. Garnish with parsley sprigs, if desired.
