Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, Mashed Potato Casserole, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I just love recipes that are versatile, can be altered easily – and most of all; go together with pretty much any dish you can think of.
These special mashed potatoes are just like that! The first time I came across this recipe, I had my doubts. I almost skipped this one because it didn’t seem like anything I would particularly enjoy. I was so wrong it almost makes me cringe now!
I’ve made these mashed potatoes so many times that I’ve lost count a long time ago. It’s my favorite side dish, and my husband would eat the whole batch at once if I didn’t keep an eye on him! In fact, I usually double the ingredients to make sure we have plenty of leftovers for the next day. Sometimes I use the leftovers to make vegetable patties, and these mashed potatoes give them so much wonderful flavor!
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Quick Tip: This can be cooked ahead and refrigerated in a casserole dish, just add additional 30 mins to bake time.