Mashed Potato Casserole

By Brenda

Freezes well, so great as a make ahead for aa big dinner.

Ingredients

• 12 yukon gold potatoes (about 5 lbs.)
• 1 large white onion, chopped
• 1 250 gr. pkg. cream cheese, softened
• 1/3 cup butter
• 1 1/4 cups 18% cream (300 ml.)
• 4 green onions finely choped
• 1 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

In large pot of boiling, salted water, cover and cook peeled potatoes and onion until tender, about 20 min. Drain & return to pot to dry completely (very important or potatoes will be too runny). Mash until smooth, mix in cream cheese and butter until melted. Stir in cream, green onionsw, salt & pepper.
Transfer to 13x9 glass baking dish or casserole, smooth top.
Bake in 400 oven until light golden & heated through, about 25 minutes.

**Make ahead: Before baking, double wrap with plastic wrap or foil and freeze for up to 1 month, or wrap and refridgerate for up to 2 days. Thaw in refridgerator for 24 hours and add 10 minutes to baking time.