Mashed potato casserole recipe

This simple casserole recipe based on good old mashed potatoes is so good you won't care about the calories. Make these mashed potatoes for potlucks or when you are serving a big family dinner. They are a creamy and starchy delight.

This casserole recipe is also great for busy people because you can store it in the refrigerator for up to 3 days before baking it, which makes it perfect for taking to a party when your schedule is full. Please note that it should be brought to room temperature before baking if you had it in the refrigerator.

Recipe ingredients:

5 pounds russet potatoes

1 8-ounce package cream cheese, softened

1/2 pint sour cream

2 teaspoons garlic salt

1/2 teaspoon pepper

4 Tablespoons butter

Paprika

Peel the potatoes and place them in your biggest pot with 1 inch of water. Cover and bring to a boil over high heat and then reduce the heat to medium. Keep covered and cook potatoes for about 40 minutes. Test to see if they are tender by piercing with a knife or fork. Drain the cooked potatoes and mash.

In a small bowl, beat the softened cream cheese with the sour cream. Slowly begin to add the cream cheese and sour cream to the mashed potatoes. Beat until smooth. Now stir in the garlic salt and pepper. Butter a 3 to 4 quart casserole dish and transfer the creamed potatoes into it. Dot the top with butter and sprinkle with paprika. Bake, uncovered in a 400 degree F oven for 50 to 60 minutes. Those dense mashed potatoes take a while to heat through. Serves 12.

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