Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Mashed Potato Casserole, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, twice-baked, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
So, yesterday I was thumbing through one of my old cookbooks and came across a recipe called twice baked mashed potatoes. After reading the ingredients list and method, I was sold!
I found another recipe online at Foodie Tale that incorporated garlic (one of my stinky lovers) and I knew I had to bake up this to-good-to-be-true casserole. My family absolutely loved this mashed potato bake and gobbled it down like a pack of hungry wolves. Speaking of which, my dog kept sniffing around the table hoping and “pawing” that’d we’d give him a taste. He’s such a sweet dog and definitely knows good food when he smells it.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.
Quick Tip: This casserole makes a great companion for any meat entree such as meatloaf or BBQed chicken.