Mashed Potato Casserole

By Tbird

Ingredients

• 5 lbs. potatoes, such as russet or Idaho
• Salt
• 1 (8 oz.) pkg cream cheese, room temperature
• 1 (8 oz.) container sour cream
• 1 to 1 1/2 cups milk
• 1/2 tsp freshly ground white pepper
• 2 Tbsp butter, cut in pieces
• Chopped fresh chives or paprika for garnish

Preparation

Step 1

Peel potatoes and cut into chunks, dropping chunks into a pot of cold salted water. Bring to boil, reduce heat slightly and simmer until potatoes are tender when pierced with the tip of a knife, about 30 minutes. Drain well.

With electric mixer, beat in cream cheese. Beat in sour cream and milk, adding a little more milk if necessary until potatoes are fluffy. Add white pepper.

Coat a 13 x 9" baking dish with nonstick cooking spray. Spread potatoes evenly in dish. Sprinkle with a little paprika, if using. If making in advance, cool completely, then cover tightly and refrigerate up to 24 house.

Preheat oven to 375 deg. Dot with butter and bake until potatoes are heated through and top is lightly browned in spots, 30 to 40 minutes. Sprinkle with chives, if using.