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Mashed Potato Casserole

Mashed Potato Casserole ** recipe image
This International main features Oz. CREAMED CHEESE 2 tablespoon BUTTER OR MARGARINE, GARLIC SALT 1 x PAPRIKA, PEPPER 1/2 c SOUR CREAM, POTATOES (NEW OR BAKERS ) 1 x PARSLEY SPIGS. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 337.5
Dietary: Gluten-free, Vegetarian
Description
This International main features Oz. CREAMED CHEESE 2 tablespoon BUTTER OR MARGARINE, GARLIC SALT 1 x PAPRIKA, PEPPER 1/2 c SOUR CREAM, POTATOES (NEW OR BAKERS ) 1 x PARSLEY SPIGS. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 package Oz. CREAMED CHEESE
  • 2 tablespoons BUTTER OR MARGARINE
  • 1 teaspoons GARLIC SALT
  • 1 x PAPRIKA
  • 1/4 teaspoons PEPPER
  • 1/2 cups SOUR CREAM
  • 3 lbs POTATOES (NEW OR BAKERS ) 1 x PARSLEY SPIGS
Directions
  1. 1
    In Aa BOWLbowl, STIRstir TOGETHERtogether CREAMcream CHEESEcheese, GARLICgarlic SALTsalt, PEPPERpepper ANDand SOURsour CREAMcream UNTILuntil SMOOTHsmooth.
  2. 2
    SETset ASIDEaside.
  3. 3
    PREPAREprepare ANDand BOILboil POTATOESpotatoes.
  4. 4
    DRAINdrain.
  5. 5
    USINGusing Aa MIXERmixer BEATbeat HOThot POTATOESpotatoes UNTILuntil THEYthey AREare INin TINYtiny LUMPSlumps.
  6. 6
    ADDadd SOURsour CREAMcream ANDand MIXmix UNTILuntil SMOOTHsmooth ANDand FLUFFYfluffy.
  7. 7
    SPOONspoon POTATOESpotatoes INTOinto WELLwell BUTTEREDbuttered 2 QUARTquart SHALLOWshallow CASSEROLEcasserole DISHdish.
  8. 8
    DOTdot WITHwith BUTTERbutter ANDand SPRINKLEsprinkle WITHwith PAPRIKApaprika.
  9. 9
    BAKEbake COVEREDcovered FORfor 25 MINUTESminutes ( 50 MINUTESminutes IFif REFRIGERATEDrefrigerated ).
  10. 10
    CANcan BEbe STOREDstored INin REFRIGERATORrefrigerator IFif MADEmade AHEADahead.
  11. 11
    ( STOREstore RAWraw ).
  12. 12
    UNCOVERuncover AFTERafter 25 MINUTESminutes ANDand CONTINUEcontinue BAKINGbaking FORfor 10 MINUTESminutes MOREmore.
  13. 13
    BAKEbake ATat 325 DEGdeg Ff.
  14. 14
    FORfor 25 MINUTESminutes IFif JUSTjust MASHEDmashed ORor 50 MINUTESminutes IFif POTATOESpotatoes HAVEhave BEENbeen REFRIGERATEDrefrigerated

Nutrition Facts

Servings 6

Amount Per Serving
Calories 337.5kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 4.5g23%
Cholesterol 18.5mg7%
Sodium 88.9mg4%
Total Carbohydrate 59.2g20%
Dietary Fiber 7.6g31%
Sugars 3.1g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bakers, baking, boiling, butter, casserole, cheese, cream, creamed, garlic, international, main, margarine, mashed, paprika, parsley, pepper, potato, potatoes, salt, sour
Read it online: https://www.chefs-mate.com/recipe/mashed-potato-casserole-2/