Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Make-Ahead Mashed Potato Casserole
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- #75702
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 1/2 pounds potatoes
1/2 pound cream cheese
1/4 cup butter
1 cup chopped green onions
1 cup sour cream
1/2 cup minced fresh parsley
1 pinch dried marjoram
salt and pepper
1/2 cup coarse fresh bread crumbs
directions
In large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and cool slightly; peel.
With potato masher, mash potatoes until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
Transfer to 8 inch baking dish; smooth top. Sprinkle with crumbs. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
Bake in 400 degrees F oven for about 20 minutes or until heated through and top is lightly golden.
added by
jenifersrecipes
nutrition data
305 calories, 18 grams fat, 32 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
December 29, 2007
This is the same recipe I have been using for years. Everyone raves about it - kind of like eating stuffed potatoes without the shell. It is great to make ahead and just pop in the oven when needed. Saves a lot of hassle when making a big dinner. A true stand by!