The holidays are fast approaching and we turn our thoughts to the day of Thanks. How can we get it all prepared and keep it tasty and stress free? It seems as if the mashed potatoes always enter into the fray. Can you make them ahead? Can you use the slow cooker? How can you keep them piping hot?
I’m sharing our family favorite when it comes to spuds. Make this recipe ahead and stop worrying. Are these healthy? Well, uh, no, not really but then you won’t be eating them everyday will you? On special occasions, I believe it is ok to pull out all the stops and indulge. Heck, maybe they really are healthier because you will be eliminating last minute stress from your life. Do we really know which ranks higher on the no-no list? Stress or decadent sides. I chose decadent sides!
Plan this into your holiday meals and sit back and enjoy!
Mashed Potato Casserole
Makes about 6 to 8 servings
2 to 2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
4 tablespoons unsalted butter, softened
½ cup whole milk
4 ounces cream cheese, softened and cut into cubes
½ cup sour cream
1 cup shredded sharp cheddar cheese plus additional for garnish
⅛ teaspoon garlic powder
½ teaspoon herbes de provence
1 cup French fried onions, crushed
Place potatoes in a large saucepan with salted water. Bring to a boil; reduce heat to a simmer. Simmer for 20 to 25 minutes or until potatoes are tender. Drain in a colander.
Return to pan and add 2 tablespoons butter. Mash with a potato masher until mixture is smooth. Microwave milk for about 1 to 2 minutes. Add milk, ¼ cup at a time to form a thick mashed potato mixture. Stir in additional butter, cream cheese, sour cream, cheddar cheese, garlic powder and herbes de provence. Reserve about 2 tablespoons crushed French fried onions. Fold remaining onions into potato mixtures.
Spray a 2 quart casserole dish with nonstick spray. Spoon potatoes into prepared dish. sprinkle with reserved French fried onions. Cover and refrigerate for several hours or overnight if desired.
Preheat oven to 350°F. Bake potatoes for 20 minutes, uncovered. Sprinkle with about 2 tablespoons shredded cheddar cheese and return to oven for 5 to 10 minutes or until cheese is melted and casserole is heated through.
If you do not keep herbes de provence in your pantry, you may omit.