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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (283g) Recipe makes 10 servings |
||
| Calories 358 | ||
| Calories from Fat 160 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 11.0g | 55% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 167mg | 6% | |
| Potassium 1013mg | 28% | |
| Total Carbohydrate 43.6g | 14% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 2.3g | ||
| Protein 7.8g | 15% | |
Make Ahead Mashed Potato Casserole
By: Derf
Dec 5, 2001
Time saver casserole and the taste is excellant! originally from Canadian Living magazine.
SERVES 10
Ingredients
- 10 potatoes (about 3 1/2 lbs)
- 1/2 lb cream cheese
- 1/4 cup butter
- 1 cup chopped green onion
- 1 cup sour cream
- 1/2 cup minced fresh parsley
- 1 pinch dried marjoram
- salt and pepper
- 1/2 cup coarse fresh breadcrumb
Directions
1
In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.2
Drain and let cool slightly, peel.3
With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.4
Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.5
Transfer to 8 inch (2 L) baking dish, smooth top.6
Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Western
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
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- Occasion > Seasonal > Fall
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- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Bluemonkey
On Oct 9, 2009
I can't believe I haven't reviewed this! I've been making this for the past 25 yrs. I got this recipe originally out of one of the Toronto area newspapers. We make this for almost every major holiday and now my daughter has started taking it to her SO's family's holiday dinners too. I always say to myself that I'm going to use the leftover up by making perogys and using it as the filling...never happens...the leftovers always disappear quickly.
From: andrea185
On Aug 2, 2009
I tripled this recipe for Christmas dinner (I can't believe I forgot to review it!) and wow...was it a hit! So easy to do, just popped it in the oven when the turkey came out and it was perfect. Great leftovers too! I ommitted the breadcrumbs.
From: Fauve
On Nov 24, 2006
Update: Thanksgiving 2006. I have made this casserole each year for Thanksgiving since 2002. Here are my comments from November 2002, totally unedited: I made this dish for my family's Thanksgiving Day feast. Dorothy, thanks for the suggestion you made in a thread discussing pros and cons of re-heating mashed potatoes! This was simply divine! This recipe proves beyond a doubt that reheating mashed potatoes CAN be done without any sacrifice in flavor! My son, who is a true traditionalist, told me that I could just plan on making these potatoes every single Thanksgiving from here on out! Not only were these potatoes creamy and tasty and beautiful to behold, but the pre-cooking of this casserole a day before Thanksgiving made my day so much easier! I advise anyone who believes you can not successfully re-heat mashed potatoes to try this one. And soon!
From: joy
On Dec 26, 2001
Delicious!! Made it for Christmas dinner and this was everyone's favorite. Very flavorful. Recieved a lot of complements on this one.
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