Yummy Mashed Potato Casserole With Sour Cream and Chives
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4c, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, cooking, cookware, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, gastro, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, lunch, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, sour cream and chive, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
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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