This is a life - saver for those big holiday dinners, when you do not want to be mashing the potatoes at the last minute when there are so many other things to be done! It could be loved that you can make it a day or two in advance, so all you have to do is pop the casserole in the oven when you are going to need it. There are more mashed potatoes recipes here.
Ingredients
• 12 large red potatoes
• 150 grams cream cheese
• 330 grams sour cream
• 1 small onion, diced finely, or a couple tablespoons dried, minced onion
• 1/2 cup half and half or whole milk, or enough to get the consistency you want for your potatoes
• salt and pepper to your taste
• garlic
Instructions
1. Peel, cut up and boil until tender the potatoes.
2. After boiling potatoes, mash all ingredients together. If you’re a garlic lover, you can add as much freshly minced garlic as you please. Add more milk if you want your potatoes creamier. Do not use low fat or nonfat cream cheese or sour cream. It makes the casserole watery more than the wanted level.
3. Put mixture in well - buttered large, round casserole or glass dish. Actually just use large enough dish. This is a tip for beginners.
4. Cover and refrigerate up to 3 days (or bake immediately). After defrost the mix could be a little bit watery but everything in the world has a price. There is no free lunch :).
5. When ready to bake, drizzle stick of melted butter over the top of the casserole.
6. Cover with foil and bake at 350 degrees for 35 - 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is hot throughout.
You can be creative with this. The last 5 minutes of baking, sprinkle on fried, crumbled bacon and some grated cheddar. Or, for a one dish veggie casserole, place cooked broccoli and cheese sauce on top just before serving. Besides casserole there are many other things that you can do with leftover mashed potatoes.
Let me know if you tried any new toppings!
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