To minimize fuss on Christmas Day, you can make a potato casserole well ahead and freeze it, keeping in mind that freezing needs a richness to maintain the casserole's creamy texture. But if you're making it the day before or the same day, you can use the lightened-up variation.
- Portion size 14 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Method
In large pot of boiling salted water, cover and cook potatoes and onion until tender, about 20 minutes. Drain and return to pot briefly to dry completely. Mash until smooth; mix in cream cheese and butter until melted. Stir in cream, green onions, salt and pepper.Transfer to 13- x 9-inch (3 L) glass baking dish or casserole; smooth top. (Make-ahead: Double-wrap with plastic wrap or foil and freeze for up to 1 month; or wrap and refrigerate for up to 2 days. Defrost in microwave. Or thaw in refrigerator for 24 hours; add 10 minutes to baking time.)
Bake in 400°F (200°C) oven until light golden and heated through, about 25 minutes, or in microwave at High, 10 to 12 minutes.
Nutritional facts Per each of 14 servings: about
- Sodium 659 mg
- Protein 4 g
- Calories 250.0
- Total fat 15 g
- Cholesterol 46 mg
- Saturated fat 9 g
- Total carbohydrate 27 g
%RDI
- Iron 5.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 17.0
