Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Garlic Mashed Potato Casserole
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- #75022
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds potatoes, peeled and cut into chunks
1/4 cup thinly sliced garlic
1 cup chicken broth
2 cups water
1/2 cup sour cream
2 tablespoons butter
salt and freshly ground black pepper, to taste
1/4 cup thinly sliced scallions
1/2 cup Parmesan cheese
1 tablespoon olive oil
directions
Put the potatoes, garlic, broth and water into a large pot. Bring the liquid to a boil. Reduce to medium-low and simmer for about 15 minutes or until the potatoes are very tender.
Preheat the oven to 400 degrees F. Butter a 2-quart baking dish.
Set aside 3/4 cup of the potato water. Drain the potatoes and garlic. Return them to the pot and heat over medium heat, stirring for about 1-2 minutes until the potatoes are dry.
Mash the potatoes, adding a little of the reserved potato water if necessary. With a wooden spoon beat in the sour cream, butter, salt and pepper and the remaining potato water. Beat until they are soft and fluffy. Gently stir in 3/4 of the scallions.
Spoon into the prepared dish. Sprinkle with parmesan and drizzle with oil. Bake for about 30 minutes until the top is golden and puffed. Sprinkle with the remaining scallions and serve.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 29, 2013
First time making a mashed potato casserole instead of regular mashed potatoes for thanksgiving. Everyone liked it, even the pickier eaters. I doubled the recipe and baked it in a 3 quart baking dish for about 10 minutes longer.