Whipped Potato Casserole

Ingredients

• 5 lbs potatoes, peeled & quartered (I prefer Yukon gold)
• 1/2 cup unsalted butter, softened
• 1 1/4 cups half-and-half cream
• 1 (8 ounce) container whipped cream cheese with chives
• 1 teaspoon garlic salt
• 1/4 teaspoon ground nutmeg
• 1 cup sliced almonds

Directions

1. 1

   Heat oven to 350. Coat a 13x9" glass baking dish with cooking spray.

2. 2

   Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 - 20 minutes or until fork tender, drain.

3. 3

   In a large bowl, mash potatoes with a hand mixer. Add butter, half & half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on med-high speed until very smooth. Spoon into prepared baking dish.

4. 4

   Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned. Let stand 15 minutes before serving.