Whipped Potato Casserole
(from abbra’s recipe box)
Do-ahead: Proceed through step 3 and cool. Cover with plastic wrap and refrigerate for up
to two days. When ready to serve, unwrap and allow to stand at room temperature for at least 30 minutes. Begin with step 4 and bake until internal temperature registers 140.
Source: Family Circle Magazine
Prep time: 15 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Side Dish
Ingredients
- 5 lbs. potatoes, peeled and quartered
- 1/2 cup unsalted butter, softened
- 1 1/4 cups half-and-half
- 1 tub (8oz) whipped cream cheese with chives
- 1 tsp. garlic salt
- 1/4 tsp. ground nutmeg
- 1 cup sliced almonds
- Fresh chives for garnish, optional
Directions
-
Heat oven to 350 degrees. Coat 13×9×2-inch glass baking dish with nonstick cooking spray.
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Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
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In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared dish.
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Bake at 350 degrees, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned.
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Let stand 15 minutes before serving.