Whipped Potato Casserole

A recipe I stole (and rewrote) from the November 29, 2010 issue of Family Circle. Since I don’t like nuts on my mashed potatoes, and the Teen doesn’t like them at all, I omitted them from the recipe.

  • 5 pounds all-purpose potatoes, peeled and quartered
  • 1/2 cup butter, softened
  • 1-1/4 cups half-and-half
  • 8 ounces cream cheese with chives
  • 1 teaspoon garlic salt
  • 1/4 tsp nutmeg

Place potatoes in a large pot. Add enough water to cover. Lightly salt and bring to a boil. Lower heat; simmer for 15 to 20 minutes or until fork-tender. Drain.

Preheat over to 350° F. Coat a 2 quart baking dish with non-stick cooking spray or shortening.

In a large bowl, mash potatoes with a hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. Beat potatoes on medium-high speed until very smooth. Spoon into prepared dish.

Bake for 45 minutes, until lightly browned. Let stand 15 minutes before serving.

Makes 12 servings

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