Mashed Potato Casserole
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8-10 medium potatoes
8 ounces cream cheese
8 ounces sour cream
2 tablespoons chives or chopped onion
Garlic salt to taste, if desired
4 tablepoons margarine, melted
Peel, cube potatoes and cook until soft. Mash potatoes; do not add milk. Mix mashed potatoes, cream cheese, sour cream, onion or chives and garlic salt in large bowl. Put in a 2-quart greased casserole. Pour melted butter over top. Sprinkle with paprika.
Bake uncovered at 350 degrees for one hour. May be made ahead and kept in refrigerator for two weeks or can be frozen. If refrigerated be sure to set on counter for an hour before baking so casserole has a chance to warm to room temperature.
Mrs. James Mundell