Whipped Potato Casserole
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 5 lbs potatoes, peeled & quartered (I prefer Yukon gold)
- 1⁄2 cup unsalted butter, softened
- 1 1⁄4 cups half-and-half cream
- 1 (8 ounce) container whipped cream cheese with chives
- 1 teaspoon garlic salt
- 1⁄4 teaspoon ground nutmeg
- 1 cup sliced almonds
Directions
- Heat oven to 350. Coat a 13x9" glass baking dish with cooking spray.
- 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.
- 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.
- 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.
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