[CnD] Mashed Potato Casserole

[Jeri Milton]

 

Mashed Potato Casserole

 

1 3 ounce package cream cheese, softened

 

1 tsp. garlic salt

 

1/4 tsp. pepper

 

1/2 c. sour cream

 

3 pounds bakers potatoes

 

2 tbsp. butter

 

dash of paprika

 

dash of parsley

 

Directions: Preheat oven to 400 degrees.

In a bowl blend together cream cheese, garlic salt, pepper and sour cream
then set aside. Peal, then boil potatoes. Mash potatoes and while mashing,
add in the cream cheese mixture. Continue to mash until smooth. Spoon potato
mixture in a 2 quart casserole dish. Top with butter, then sprinkle with
paprika. Cover and bake for 25 minutes or a few minutes longer if they've
been prepared and then refrigerated. Uncover, then return to oven for an
additional 10 minutes until top is golden. 

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[CnD] MASHED POTATO CASSEROLE

[Julie Miss Mercy]

  *  Exported from  MasterCook  *

 MASHED POTATO CASSEROLE/GRANDPA'S

 Recipe By :
 Serving Size  : 6Preparation Time :0:00
 Categories: Vegetables   Side dish

   Amount  Measure   Ingredient -- Preparation Method
     
1   pk   Cream cheese (3 oz)
1   tGarlic salt
  1/4   tPepper
  1/2   cSour cream
3   lb   Potatoes -- bakers
2   TButter or margarine
1   xPaprika
1   xParsley

   In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream;
   set aside.  Prepare and boil quartered potatoes; drain. Using an electric
   mixer or a potato masher, beat hot potatoes until they're in fine lumps.
   Add sour cream mixture and continue beating until smooth. Spoon potatoes
   into a well buttered 2-quart casserole; dot with butter and sprinkle with
   paprika.  If made ahead, cover and refrigerate until the next day. Bake,
   covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated);
   uncover and bake for 10 minutes more or until top is golden brown. Garnish
   with parsley sprigs, if desired. Makes 6 servings.



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