Mashed Tater Casserole
From gingerlea 16 years ago
- 90 minutes to make
- Serves 6
This potato dish freezes great. I always like to fix with roasted chicken or turkey.
Ingredients
- 5 lbs of russet potatoes shopping list
- 6 ozs cream cheese shopping list
- 1 cup sour cream shopping list
- 2 tsp onion salt shopping list
- Fresh chives or freeze dried shopping list
- pepper to taste shopping list
- 4 pats of unsalted butter shopping list
How to make it
- It is difficult for me to state prep and cook time as take my time since I have all day.
- Scrub and boil potatoes, with or without the skins. Both ways are good but vitamins are in the skin.
- When tender put hot potatoes in large mixing bowl on top of the cream cheese.
- Mash the potatoes either with a mixer or since we like chunky with a hand masher.
- Add the sour cream, onion salt, chives and pepper.
- Place into sprayed casserole dish, place pats of butter on top and cover.
- Bake at 325 degrees (since that is what my oven likes) for 30 to 40 minutes.
- Any leftovers can be stored in the fridge for 2 to 3 weeks or cut up into serving size, wrap in plastic wrap, then in aluminum foil and put in freezer bag. Make sure it is cold before doing this.
People Who Like This Dish 7
- greekcook1 Atlantic City, NJ
- lizswildman Kershaw, SC
- pink USA
- youtoo1955 Springfield, MO
- fhc Madison, MS
- mrspotatohead Minneapolis, MN
- gingerlea Tampa, FL
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 4
-
All Comments
-
Your Comments