3 lb russet potatoes, peeled and cut into large chunks
1 cup sour cream
Fresh ground black pepper, to taste
Butter, room temperature, for greasing and cooking
2 tablespoons butter, cut into small pieces, more for buttering
4 thyme sprigs
1 tablespoon kosher salt
1 teaspoon seasoned salt, more to taste
Directions:
Grease a 2 & 1/2 quart baking dish with butter.
Place potatoes in a large pot. Fill pot until potatoes are covered. Add kosher salt, garlic and the bay leaf. Place lid on top of pot and bring to a boil. Reduce heat, partially cover pot and let simmer for 20 minutes. Drain water and let potatoes stand for 3 minutes.
Place potatoes and garlic in a food processor or mash together by hand until potatoes and garlic and well combined and smooth.
Add 3/4 cup milk, cream cheese, sour cream and butter. Stir until well combined. Season with seasoned salt and pepper.
Transfer potatoes to baking dish. Top with 2 tablespoons of small pieces of butter. Wrap dish with plastic wrap and refrigerate overnight.
When ready to serve, preheat oven to 350° F. Remove plastic wrap and bake for about one hour. (Top should be golden brown)
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Mashed Potato Casserole
Serves 8
Ingredients:
6 cloves garlic, peeled
1 cup whole milk, warmed
8 oz cream cheese
1 bay leaf
3 lb russet potatoes, peeled and cut into large chunks
1 cup sour cream
Fresh ground black pepper, to taste
Butter, room temperature, for greasing and cooking
2 tablespoons butter, cut into small pieces, more for buttering
4 thyme sprigs
1 tablespoon kosher salt
1 teaspoon seasoned salt, more to taste
Directions:
Grease a 2 & 1/2 quart baking dish with butter.
Place potatoes in a large pot. Fill pot until potatoes are covered. Add kosher salt, garlic and the bay leaf. Place lid on top of pot and bring to a boil. Reduce heat, partially cover pot and let simmer for 20 minutes. Drain water and let potatoes stand for 3 minutes.
Place potatoes and garlic in a food processor or mash together by hand until potatoes and garlic and well combined and smooth.
Add 3/4 cup milk, cream cheese, sour cream and butter. Stir until well combined. Season with seasoned salt and pepper.
Transfer potatoes to baking dish. Top with 2 tablespoons of small pieces of butter. Wrap dish with plastic wrap and refrigerate overnight.
When ready to serve, preheat oven to 350° F. Remove plastic wrap and bake for about one hour. (Top should be golden brown)
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.