Mashed Potato Casserole
photo by Pam-I-Am
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 85.04 g package cream cheese, softened
- 2 cloves fresh minced garlic
- 1-2 green onion, chopped (optional)
- salt and pepper
- 118.29 ml sour cream
- 1 egg, lightly beaten
- 1360.77 g russet potatoes
- 44.37-59.16 ml butter
- paprika
directions
- Set oven to 325°F.
- Grease a 2-quart casserole dish.
- In a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside.
- Boil potatoes; drain.
- Mash potatoes until smooth.
- Add sour cream mixture, mix until smooth.
- Spoon into baking dish.
- Dot with butter and sprinkle with paprika.
- (At this point, potatoes can be stored in the fridge and baked later).
- Bake, covered for 25 minutes, (45 minutes if stored in the fridge).
- Uncover, after 25 minutes, and continue baking for 10 minutes more.
- If desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking.
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Reviews
-
I liked the creamy/garlic flavor of this recipe, but I had a problem with one thing. Step #5 says to "Mash potatoes until smooth", but there is no liquid listed other than the sour cream mixture to make the potatoes 'smooth'. I tried mashing without and the potatoes were grainy...so I added the sour cream mixure and it still was not enough liquid to make it smooth...so I added some milk until it seemed smooth enough. (Note, I did weigh my potatoes and had the right amount) I also added a measure of 1/2 teaspoon of salt. My family really like this instead of 'plain old' mashed potatoes.