- 12
- 15 mins
- 15 mins
Ingredients
- 5 pounds all-purpose potatoes, peeled and quartered
- 1/2 (1 stick) unsalted butter, softened
- 1-1/4 cups half-and-half
- 1 tub (8 ounces) whipped cream cheese with chives (or 1 tub plain cream cheese mixed with 2 tablespoons chopped chives)
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
- 1 cup sliced almonds
- Fresh chives for garnish, optional
Preparation
Step 1
1. Heat oven to 350°F. Coat 13 x 9 x 2- inch glass baking dish with nonstick cooking spray.
2. Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.
3. In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.
4. Bake at 350°F, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned.
5. Let stand 15 minutes before serving. Garnish with chopped chives if desired.
Make-ahead tip: Proceed through step 3 and allow to cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for at least 30 minutes. Begin with step 4 and bake until internal temperature registers 140°F on an instant-read thermometer.