Make-Ahead Mashed Potato Casserole
Make entertaining a little easier by preparing this dish for a gathering a day ahead, then pop it into the oven to reheat while dinner cooks. (From the "Harvest Thanksgiving" menu in the October 2005 issue of Canadian Living Magazine.)
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 190 |
| pro | 5 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 45 mg |
| sodium | 488 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 5% |
| vit A | 11% |
| vit C | 17% |
| folate | 7% |
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10 yukon gold potatoes (about 3-1/2 lb/1.75 kg), peeled and cut in chunks
1/2 cup (125 mL) chopped fresh chives or green onions
1/2 cup (125 mL) milk, heated
1/2 cup (125 mL) herbed cream cheese
2 tbsp (25 mL) butter
1 egg, lightly beaten
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/3 cup (75 mL) shredded old cheddar cheese
Preparation:
In large pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain and return to pot. Add 1/3 cup (75 mL) of the chives, the milk, cream cheese, butter, egg, salt and pepper; mash together until smooth.
Spoon into greased 8-inch (2 L) square glass baking dish. Sprinkle with Cheddar cheese and remaining chives. (Make-ahead: Let cool for 30 minutes; refrigerate until cool. Cover and refrigerate for up to 24 hours. Uncover. Increase baking time to 55 minutes.)
Bake in 375°F (190°C) oven until browned and knife inserted in centre comes out hot, about 40 minutes.
Additional Information
Source
Canadian Living Magazine: October 2005
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