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Thread: MASHED POTATO CASSEROLE

  1. Banned
    HEIDI's Avatar
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    #1

    Hungry MASHED POTATO CASSEROLE

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    4 pounds Yukon Gold potatoes, peeled and cut into -inch chunks
    8 ounces light cream cheese, cut into pieces, room temperature
    1 cup (4 ounces) shredded sharp cheddar cheese
    2/3 cup milk
    2 tablespoons unsalted butter
    Salt and freshly ground pepper
    2 tablespoons chopped fresh chives



    Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.

    Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

    With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining cup of cheddar.

    Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.

    The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.
  2. *Erika*
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    #2
    that sounds yummy!
  3. Navy Wife
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    #3
    That sounds so good!!
    I will have to try it
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  4. loves her Jellyfish
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    #4
    Sounds very yummy ^-^
    (I'm a little addicted to potatoes ;p)

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    #5
    That sounds divine! How long does it keep? I am sure I could not eat the whole thing by myself.
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    #6
    I make these plus two eggs and I LOVE IT YUMMY!!!!!!!!!
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  7. Jen
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    #7
    this sounds sooo good!
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    #8
    This sounds really yummy!
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    #9
    Sounds great!! I'd so have to add garlic and onions to it tho.
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    #10
    that sounds so yummy
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