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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a life-saver for those big holiday dinners, when you don’t want to be mashing the potatoes at the last minute when there are so many other things to be done! I love that I can make it a day or two in advance, so all I have to do is pop the casserole in the oven when I need it. Read more . You can even freeze it before you bake it (though I’ve never tried that). It goes GREAT with gravy on top! Ingredients:
12 large red potatoes, peeled, cut up, boiled until tender |
6 ounces cream cheese |
8 ounces sour cream |
(don’t use low fat or nonfat cream cheese or sour creamit makes the casserole watery) |
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 |
if you’re a garlic lover, you can add as much freshly minced garlic as you please |
Directions:
1. After boiling potatoes, mash all ingredients together, adding more milk if you want your potatoes creamier.
2. Put mixture in well-buttered large, round casserole or 9x13 glass dish.
3. Cover and refrigerate up to 3 days (or bake immediately)
4. When ready to bake, drizzle 1/2 stick of melted butter over the top of the casserole.
5. 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.
6. NOTEL 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. Let me know if you tried any new toppings!
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