Mashed potato casserole **

Yield: 6 servings

Measure Ingredient
1 pack 3 oz. CREAMED CHEESE
1 teaspoon GARLIC SALT
¼ teaspoon PEPPER
3 pounds POTATOES ( NEW OR BAKERS )
2 tablespoons BUTTER OR MARGARINE
1 x PAPRIKA
½ cup SOUR CREAM
1 x PARSLEY SPIGS

IN A BOWL, STIR TOGETHER CREAM CHEESE, GARLIC SALT, PEPPER AND SOUR CREAM UNTIL SMOOTH. SET ASIDE. PREPARE AND BOIL POTATOES. DRAIN. USING A MIXER BEAT HOT POTATOES UNTIL THEY ARE IN TINY LUMPS. ADD SOUR CREAM AND MIX UNTIL SMOOTH AND FLUFFY. SPOON POTATOES INTO WELL BUTTERED 2 QUART SHALLOW CASSEROLE DISH. DOT WITH BUTTER AND SPRINKLE WITH PAPRIKA. BAKE COVERED FOR 25 MINUTES ( 50 MINUTES IF REFRIGERATED ). CAN BE STORED IN REFRIGERATOR IF MADE AHEAD. ( STORE RAW ). UNCOVER AFTER 25 MINUTES AND CONTINUE BAKING FOR 10 MINUTES MORE.

BAKE AT 325 DEG F. FOR 25 MINUTES IF JUST MASHED OR 50 MINUTES IF POTATOES HAVE BEEN REFRIGERATED.

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