vendredi 23 décembre 2016

Mashed Potato Casserole

3 lbs russet potatoes, peeled and cut into cubes
1/2 tbsp salt
5 garlic cloves
1 pkg {8 oz} cream cheese, softened and cubed
1 cup sour cream
1/2 cup milk, warmed
1/2 stick {4 tbsp} butter, softened
1 tsp seasoned salt
pepper, to taste
1/4 cup panko bread crumbs
1/4 cup Parmesan cheese, grated
1/4 tsp paprika
 1 tbsp butter, melted

How to make it :

Add the potatoes to a large pot of water.
Add the salt and garlic cloves.
Bring to a boil, then reduce heat to a simmer until the potatoes are fork tender, about 20 minutes.
Drain then pour potatoes into a large bowl.
Mash the potatoes and garlic with a masher.
Preheat the oven to 350 degrees.
Add the cream cheese, sour cream, milk, and butter to the potatoes and stir until smooth.
Stir in the seasoned salt and pepper to taste.
Pour into a greased 9X13 baking dish and smooth evenly on top.
In a small bowl, stir together the panko, Parmesan, and paprika.
Drizzle with the melted butter and toss to coat. Sprinkle over the potato mixture.
Bake until the potatoes are heated through and the topping is golden brown, about 30 minutes.

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