Mashed Potato Casserole II

Photo by Barb B.

PREP TIME

20

minutes

TOTAL TIME

21

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

21

minutes

SERVINGS

8

servings

Ingredients

  • 2 1/2

    lbs. potatoes, pared and cut into 1" cubes

  • 1 1/2

    tsp salt, divided

  • 1

    3 oz. pkgs cream cheese, softened

  • 1

    8 oz container sour cream

  • 1

    egg yolk

  • 1

    Tbsp butter or margarine

  • 1/8

    tsp pepper

  • 1/3

    cup + 2 Tbsp chopped scallion

  • 1/8

    cup + 2 Tbsp finely chopped parsley

Directions

Grease a 2 quart baking dish; set aside. Place potatoes in large saucepan. Add 1/2 tsp of the salt and enough water to cover potatoes. Bring to a boil. Reduce heat and simmer 20 minutes. Drain. In medium bowl, beat boiled potatoes until smooth. Beat in softened cream cheese, sour cream, egg yolk, butter, remaining 1 tsp. salt and pepper. Beat potato mixture until smooth. Stir in 1/3 cup scallion and 1/8 cup parsley. Spoon into baking dish. Cover and refrigerate up to 24 hours. Preheat oven to 350 degrees. Remove cover from baking dish. Sprinkle potatoes with remaining 2 Tbsp scallion and 2 Tbsp parsley. Bake 40 minutes or until potatoes are golden.

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