Mashed Potato Casserole
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- 3 oz
- cream cheese
- 1 tsp
- garlic salt
- 1/4 tsp
- 1/2 c
- sour cream
- 3 lb
- potatoes, bakers
- 2 Tbsp
- parsley, minced
1In a bowl, stir together cream cheese, garlic salt, pepper and sour cream; set aside.
2Prepare and boil quartered potatoes; drain.
3Using an electric mixer or a potato masher, beat hot potatoes until they're in fine lumps.
4Add sour cream mixture and continue beating until smooth.
5Spoon potatoes into a well buttered 2-quart casserole; dot with butter and sprinkle with paprika.
6If made ahead, cover and refrigerate until the next day.
7Bake, covered, in a 400 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.