Mashed Potato Cream Cheese Casserole
Source of Recipe
Marla
Recipe Introduction
One of the major drawbacks of mashed potatoes is that they cannot be
made ahead of time. It seems at every holiday dinner, when there is so
much to do at the last minute that it is always those pesky mashed
potatoes that have to be perfectly mashed (or else horror stories of
lumpy mashed potatoes will be talked about for the whole next year)
that hold everything up. Well, no more! This cheesy mashed potato
casserole is not only easy to make, it can be made up to 24 hours
ahead of time, and reheats in the oven along with whatever meat course
List of Ingredients
you are making.
5 pounds russet potatoes, peeled, cubed, and steamed or boiled until
tender
8 ounces room temperature cream cheese, cut into small pieces
1 cup room temperature sour cream
1/2 cup warm milk
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated nutmeg
salt to taste
Recipe
Heavily grease a 9 X 13 inch baking dish. Place the warm cooked
potatoes in a large pot over low heat. Add the cream cheese and beat
until the cream cheese melts and the potatoes mash to form a very
smooth mixture. Beat in the remaining ingredients until smooth. Spoon
the mixture into the prepared baking dish and tightly seal the dish.
Cool to room temperature and refrigerate until ready to finish
cooking. Bake the uncovered dish along with your main dish for 25-45
minutes depending upon what temperature you are cooking your main dish
at (about 45 minutes at 300 degrees and 25 minutes at 450 degrees).
Serve piping hot.
Makes 10 servings.
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