Mashed Potato Casserole, made with heavy cream, milk, butter, sour cream, cream cheese, garlic and onion powder.

Mashed Potato Casserole

Hot dang it is muggy uggy down here along the Gulf Coast. Geez... you'd think it was July already for pete's sake. I was tryin' to get some pics of a few flowers earlier and had to keep wiping the lens and viewfinder between every shot because it kept foggin' up! All I can say is thank the Lord for central air conditioning. How I grew up in a house the same size as this one, with 5 people livin' in it and only one window unit is beyond me. And rain? We got about 2 tablespoons of rain again. I know people north of us are gettin' some bad storms, but we sure could use a good rainstorm down here to give me a break on watering veggie plants, flowers and grass!

For dinner tonight, I had it pretty easy though so guess I can't complain too much. We had one of those frozen charbroiled beef patties with onion gravy dinner entrees. I had some potato flakes in the pantry that I needed to use, so thought that I would prepare a mashed potato casserole to go along with the dinner.

Nothing beats mashed potatoes made from raw potatoes but this is one of those side dishes where you can use those handy boxed instant potatoes too when you don't feel like dealing with all the peeling and boiling, but want to take the instant taters up a notch or three. Easy, yummy, and a great side for many main dishes. Choose your topping or heck, combine 'em all if you're feelin' adventurous.

Oh, and should you be lucky enough to have some leftovers, give these Tater Cakes a try too!

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Mashed Potato Casserole

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 45 min |

Yield: About 4 to 6 servings

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Ingredients

• 1/2 cup of milk
• 1/2 cup of heavy cream
• 2 large eggs, beaten
• 1/3 cup of sour cream
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder (omit if using onion topping)
• 1 (8 ounce) block of cream cheese, softened to room temperature
• 4 cups of boiled and mashed warm potatoes (about 5 medium sized potatoes)
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 cup (1/2 stick) of butter

For the Toppings:

• Additional butter, sliced on top of casserole
• Dust of paprika
• French fried onion bits (like French's)
• Shredded cheese, any kind
• Cooked and crumbled bacon

Instructions

Preheat oven to 350 degrees F. Butter or spray a 2-quart casserole dish with non-stick cooking spray.

In a large bowl, whisk the milk, cream, eggs, sour cream, garlic powder and onion powder together, except omit onion powder if using the onion topping. Add in the softened cream cheese and whisk until smooth. Add the warm mashed potatoes, salt and butter; blend and transfer to the prepared baking dish.

Cover and bake at 350 degrees F for 30 to 40 minutes, or until hot; remove cover, sprinkle top with one or more of the toppings, and return to the oven for about 5 minutes.

Cook's Notes: To use instant potato flakes, heat 2 cups of water, with 1/2 teaspoon of salt and butter in the microwave or stovetop to boiling. Stir in 3 cups of potato flakes until liquid is absorbed and add to the cream cheese mixture, stirring together well. Transfer to the prepared casserole dish.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on May 6, 2009

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