Tuesday, March 14, 2017

Tangy Mashed Potato Casserole

I grew up with my mom making this dish as a side for special occasions.


12 med. potatoes (about 4 lbs.) peeled and halved
1/2 c. butter
8 oz. cream cheese, cut into sm. pieces at room temp.
1 c. sour cream
2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. paprika

Cook potatoes; drain and leave in colander. Melt butter in the same pot over medium heat. Add cream cheese; remove from heat. Beat with a wooden spoon until cheese is melted and the mixture smooth. Force potatoes through a ricer or food mill into butter mixture. Add sour cream, salt and pepper; beat until smooth. Spread evenly in a 9x13 inch pan or shallow 2 1/2 quart casserole greased; sprinkle with paprika. Cover and refrigerate until baking time (can be overnight).

Remove from refrigerator 15 minutes before baking. Uncover and bake in a preheated oven at 350 for 35 minutes or until heated through and a slight golden crust forms on top. Cut into squares.
Serves 12.

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