Whipped-Potato Casserole

Makes: 12 servings. Prep: 15 minutes. Cook: 15 to 20 minutes. Bake: at 350 degrees for 45 minutes. Stand: 15 minutes.

Whipped-Potato Casserole
Servings: 12 Prep 15 mins Bake 350°F 45 mins Cook 20 mins Stand 15 mins

Ingredients

  • 5 pounds all-purpose potatoes, peeled and quartered
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups half-and-half
  • 1 tub (8 ounces) whipped cream cheese with chives (or 1 tub plain cream cheese mixed with 2 tablespoons chopped chives)
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sliced almonds
  • Fresh chives for garnish, optional

Make It

1. Heat oven to 350 degrees F. Coat 13 x 9 x 2- inch glass baking dish with nonstick cooking spray.

2. Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork tender. Drain.

3. In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared baking dish.

4. Bake at 350 degrees F, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned.

5. Let stand 15 minutes before serving. Garnish with chopped chives if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 364, Fat, total (g): 21, chol. (mg): 54, sat. fat (g): 11, carb. (g): 37, fiber (g): 4, pro. (g): 8, sodium (mg): 232, Percent Daily Values are based on a 2,000 calorie diet.