Title: Mashed Potato Casserole
Categories: Vegetable Side dish
Yield: 6 Servings
| 1 | pk | Cream cheese (3 oz) |
| 1 | ts | Garlic salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Sour cream |
| 3 | lb | Potatoes; bakers |
| 2 | tb | Butter or margarine |
| | | Paprika |
| | | Parsley |
In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream;
set aside. Prepare and boil quartered potatoes; drain. Using an electric
mixer or a potato masher, beat hot potatoes until they're in fine lumps.
Add sour cream mixture and continue beating until smooth. Spoon potatoes
into a well buttered 2-quart casserole; dot with butter and sprinkle with
paprika. If made ahead, cover and refrigerate until the next day. Bake,
covered, in a 400 deg F 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.