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This recipe, wow! It’s so easy to follow and the side dish that it renders is absolutely uh-mazing. Everyone loves mashed potatoes, right? But what if you could turn your boring old mashed spuds into a magnificent casserole that even looks pretty? I’d be game for that, pardner.
Once you taste this mashed potato casserole you won’t ever be able to turn back to “normal” mashed taters again. These potatoes are creamy, dreamy, and baked to perfection. Just wait, you’ll see!
3 lb potatoes, peeled
10 c Swanson chicken broth or boullion
15-20 baby carrots (or 4 med carrots cut into 1″ pieces)
1 medium yellow onion, peeled and quartered
1 tsp dill weed
3/4 c Daisy sour cream (start with 1/2 cup and add as needed)
3 Tbsp chopped parsley
1 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp Land O’ Lakes butter or margarine
Boil potatoes in broth for 15 mins on medium high. Add carrots and onion, keep boiling for another 20 minutes, until potatoes are tender. Drain in colander, let cool for a few minutes.
Preheat oven to 325 degrees. Grease a casserole dish with butter or spray with cooking spray.
Place the cooked vegetables in a large bowl; add dill, sour cream, parsley, butter, salt and pepper and mash until smooth and combined.
Place mashed veggies in the prepared dish, dot with an additional TBSP of butter or margarine, cover with foil and bake for at least 30 minutes. Take cover off the last 10 minutes if you want it a little browned on top.
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Quick tip: Add cooked ground meat and you’ll have a full meal!
Thank you Downright Delish for this great photo.