Cheesy Mashed Potato Casserole
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Place potatoes in a large saucepan.
Cheesy mashed potato casserole. You make this casserole in advance cover and put in the fridge for up to 3 weeks take out 1 hour before baking. Mash the potatoes with a potato masher or food mill. Prepare the potatoes peel chop and boil until they are fork tender and easily mashed.
To start we sliced 4 pounds of Yukon Gold potatoes enough to ensure a full casserole dish and boiled them in well-seasoned water. Add milk or cream sour cream butter cream cheese garlic salt and pepper to the potatoes and mash until everything is combined. Place in a 2-quart casserole dish.
Potatoes go with almost everything and I dont believe Ive ever met anyone who doesnt love them. We wanted irresistibly cheesy mashed potatoes that could be made ahead of time. You can either bake it in the oven or stick it in a slow cooker on Low for 5 to 8 hours or on High for 3 to 5 hours.
Sprinkle with paprika and dot with butter. Add butter half and half and sour cream to mashed potatoes and mix with hand mixer. Stir in cream cheese sour cream onions melted butter salt garlic powder and pepper.
HOW MUCH TO MAKE FOR. Preheat oven at 400 F 200 C. Or place the potatoes in an ice bath for a few seconds and peel.
Cover and bring to a boil. This recipe is best served piping hot. Add additional cheese and top and bake for an additional 5 minutes.
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