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I know some of you who are die hard mashed potato aficionados will be saying, “A Casserole?” But as the original poster states, after one bite of these, you will be won over. This casserole is not only extremely tasty – it has a great texture, as well. And here is the kicker; it’s really easy to make! So please give this delicious and easy mashed potato recipe a try, and let us know what you think.
Here’s a great tip from one of the readers, on how to make this ahead:
A holiday lifesaver: moving mashed potato tasks to a day or two before. For more traditional potatoes skip the bread crumb/cheese topping. To mitigate the sour cream cut that by half and sub in a little softened cream cheese and some warmed milk (skim!), which also provided the extra moisture others have noted. Kept for 2 days in the fridge in an ordinary foil steam pan, potatoes reheated perfectly (an hour at 350 – not 400) and tasted “just made.”
Recipe and image courtesy of NYtimes.
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