Mashed Potato Casserole

At times I need to make everything ahead of serving and this is a great way to make creamed potatoes that hold up well to hanging out in the oven.  The cream cheese adds a nice tang to the potatoes and the scallions and cheese… well, they just make the potatoes rock even more.

Mashed Potato Casserole

Mashed Potato Casserole

Mashed Potato Casserole

  • 10 Yukon Gold potatoes (about 3-1/2 lb/1.75 kg), peeled and cut_in chunks
  • 1/2 cup (125 mL) chopped fresh scallions
  • 1/2 cup (125 mL) milk, heated
  • 1/2 cup (125 mL) herbed Cream Cheese
  • 2 tbsp (25 mL) butter
  • 1 egg, lightly beaten
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/3 cup (75 mL) shredded old Cheddar cheese

In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot. Add 1/3 cup (75 mL) of the scallions, the milk, cream cheese, butter, egg, salt and pepper; mash together until smooth.

Spoon into greased 8-inch (2 L) square glass baking dish. Sprinkle with Cheddar cheese and remaining chives.

(Make-ahead: Let cool for 30 minutes; refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increase baking time to 55 minutes.)

Bake in 375°F (190°C) oven until browned and knife inserted in centre comes out hot, about 40 minutes.

Source : Canadian Living Magazine: October 2005

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