Grandpa's Mashed Potato Casserole
Yield
6 servingsPrep
25 minCook
35 minReady
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
|
|
| 1 | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
sour cream
|
|
| 3 | pounds |
potatoes
bakers |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
parsley leaves
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
|
|
| 5 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
sour cream
|
|
| 1.4 | kg |
potatoes
bakers |
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
parsley leaves
to taste |
*
|
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 are in fine lumps.
Add sour cream mixture and continue beating until smooth.
Spoon potatoes into a well buttered 2-quart casserole dish.
Dot with butter and sprinkle with paprika.
If made ahead, cover and refrigerate until the next day.
Bake, covered, in a 400℉ (200℃) 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.
