Whipped Potato Casserole

BlueHyacinth's Note:

This is the best whipped potato casserole you will ever make. These are full of flavor and richness, and are wonderfully good with gravy on them. Just give them a try and let me know what you think!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 5 lbs potatoes , peeled & quartered (I prefer Yukon gold)
• ½ cup unsalted butter , softened
• 1 ¼ cups half-and-half cream
• 1 (8 ounce) container whipped cream cheese with chives
• 1 teaspoon garlic salt
• ¼ teaspoon ground nutmeg
• 1 cup sliced almonds

Directions:

1. Heat oven to 350. Coat a 13x9" glass baking dish with cooking spray.
2. Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 - 20 minutes or until fork tender, drain.
3. In a large bowl, mash potatoes with a hand mixer. Add butter, half & half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on med-high speed until very smooth. Spoon into prepared baking dish.
4. Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned. Let stand 15 minutes before serving.