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Had this at a friends mom's house and we loved it. You can make this two days ahead, up to the point of baking, then cover and refrigerate. Bake as directed.
- In a 6 quart saucepan place potatoes and add enough water to cover potatoes. Heat to boiling. Cook uncovered 15-20 min or until tender;drain. Mash potatoes.
- In a large bowl beat cream cheese, cheddar cheese and parmesan cheese w/mixer on low speed until smooth. Mix in sour cream and garlic salt.
- Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 Tbs at a time until desired consistency. Spoon into ungreased 13x9-inch baking dish.
- Bake uncovered 35-40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.
Good recipe, easy to make. Used Russet potatoes, because that's what I had on hand. Added a little onion and dried chives in with the mixture. Only took about 20 minutes to bake. Made a ton, we will be eating leftovers for a few days. :D I've been looking for a good, easy potato cheese casserole, thank you!