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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 8 servings |
||
| Calories 344 | ||
| Calories from Fat 184 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 12.8g | 63% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 397mg | 16% | |
| Potassium 776mg | 22% | |
| Total Carbohydrate 30.7g | 10% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 1.5g | ||
| Protein 10.7g | 21% | |
Creamy Garlic Mashed Potato Casserole
By: Junebug
Apr 6, 2003
This is a very smooth and creamy side dish. It's simple to make and uses ingredients that most people have on hand. You can make it early in the day and then just pop it in the oven for dinner that evening. The prep time includes boiling the potatoes.
SERVES 8
Ingredients
- 6 potatoes, peeled,cubed and boiled
- 1/4 cup milk or half-and-half
- 1 (8 ounce) package cream cheese
- 1 cup sour cream
- 1-2 teaspoon dried parsley flakes
- 1-2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 cup grated parmesan cheese
- 1/2 cup cheddar cheese
Directions
1
Put everything, except the cheddar cheese in a large pot or bowl.2
Using a mixer blend until smooth.3
Spoon into a casserole dish that's been sprayed lightly with cooking oil.4
Cover and bake at 325 degrees for 40 minutes.5
Uncover and sprinkle with cheddar cheese.6
Bake 5-10 minutes just until cheese melts.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Vicki in CT
On Mar 24, 2008
3/24/08 I made this again for Easter but instead mixed in the cheddar and topped with French Fried onions. I didn't think it could be any better than it was originally, but wow! Ten stars this way. (12/25/07)Wonderful creamy potatoes. I used eight potatoes since mine were on the small side. Loved the garlic and cream cheese combo.
From: artistclogger
On Mar 11, 2008
Terrific make-ahead dish! I used leftover baked potatoes instead of boiled potatos and left out the cheddar cheese. They still had a nice, cheesey flavor. The leftovers dried out in the refrigerator but the addition of some low-fat milk brought them back to a creamy consistency. Thanks June-bug for a great make-ahead dish!
From: love4culinary
On Apr 21, 2003
YUM!!! This is a cheesy, creamy, garlicy sensation! lol.. I made 1/2 of the recipe.. because I realized that I didnt have enough potatoes on hand. I only had 6 potatoes total..and wanted to make another potato dish I found on zaar.. so I made 1/2 the recipe. Instead of blending with a mixer, I did this by hand with a potato masher..(I DID LOTS OF MASHING!!) I like my potatoes a little rustic haha 
It was splendid though!! This really topped the meal off... thanks junebug!!!
From: Juenessa
On Nov 18, 2007
We had a Thanksgiving dinner for our church group at our house last night and I made these potatoes as one of the side dishes. These are amazing--so rich and creamy! We loved the addition of the garlic; something I would've never thought to add but that gave so much extra flavor. Thanks, Junebug!
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