Mashed Potato Casserole

Mashed potatoes are a favorite comfort food of mine, but they are often a restaurant treat since all too often they come out of the box in my house and my parents' house. The first time I made mashed potatoes was when I hosted Easter in my home during the first year of marriage. It was an extremely stressful experience; I have avoided making them for the past 7 years until now. Recently, Joyce was weighing the benefits of buying a mixer, she asked me if I used mine to make mashed potatoes; I didn't until now. The beauty of this recipe is that you can prep it early in the morning or the night before a party or holiday and eliminate the stress.


INGREDIENTS:

• 6-7 large cooking potatoes
• 8 ounces of cream cheese
• 1 cup (8 ounces) of sour cream
• 1/2 cup milk
• 1/4 t ground nutmeg
• 2 t parsley flakes
• 1 t garlic salt
• shredded cheddar cheese
• bacon (optional)
• salt, to taste

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Peel, quarter, and boil potatoes for about 20 minutes (or until soft).
3. Place potatoes in mixer. Beat until smooth.
4. Add cream cheese, milk, sour cream, and spices. Mix on medium speed until creamy.
5. Put potato mixture into a 9x11 sprayed baking dish. Top with shredded cheese (and cooked bacon/bacon bits if desired). Cover. Bake for 30 minutes. Remove cover, bake an additional 10 minutes.

Difficulty: Medium (I did have to peel and cut potatoes)

Time: 30 minutes prep time, 40 minutes baking time

Source: Gooseberry Patch