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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is the best whipped potato casserole you will ever make. These are full of flavor and richness, and are wonderfully good with gravy on them. Just give them a try and let me know what you think! 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:
1. Heat oven to 350. Coat a 13x9 glass baking dish with cooking spray.
2. 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.
3. 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.
4. 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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