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Whipped potato casserole
Nb persons: 12
Yield:
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| Cook: 15-20 minutes Bake at 350 for 45 minutes Stand 15 minutes | |
| 5 pounds | all purpose potatoes, peeled and quartered |
| 1/2 cup (1 stick) | unsalted butter, softened |
| 1 1/4 cups | half and half |
| 1 tub (8 oz) whipped cream cheese with chives ( or 1 tub) plain mixed with 2 tbs chopped fresh chives | |
| 1 tsp | garlic salt |
| 1/4 tsp | ground nutmeg |
| 1 cup | sliced almonds |
1- heat woven to 350 degrees. Coat 13x9x2 inch glass baking dish with nonstick cooking spray.
2- place potatoes in a large pot with enough water to cover. Lightly salt and bring to boil. Lower to simmering; cook for 15-20 minutes or until fork tender. Drain
3- in a large bowl, mash potatoes with hand mixer. Add butter, half and half, cream cheese, garlic, salt and nutmeg
With mixer, beat potatoes on medium - high speed until very smooth. Spoon into prepared baking dish
4- bake at 350 uncovered for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered until lightly browned.
5- let stand 15 minutes before serving
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