Karen Henderson’s Mashed Potatoes Casserole

From the kitchen of Karen Henderson

A make-ahead mashed potato casserole with cream cheese, sour cream, and butter.

Ingredients

• 8–10 medium potatoes (may leave peels on)
• 8 oz. cream cheese
• 8 oz. sour cream
• 1 stick real butter
• Salt and pepper, to taste
• Garlic salt, to taste (sprinkle lightly)
• Finely diced chives, optional
• Paprika, optional, for the top

Directions

1. Cook the potatoes until tender, then mash. Leave the peels on if desired.
2. Mix the mashed potatoes well with the cream cheese, sour cream, butter, salt, pepper, and a light sprinkle of garlic salt. Add finely diced chives if desired.
3. Transfer to a glass baking dish. Sprinkle the top lightly with paprika, if desired.
4. Cover and refrigerate overnight.
5. Take the dish out about 1 hour before baking, as noted on the original card. Follow your glass baking dish manufacturer’s directions for moving a chilled dish into the oven.
6. Bake at 350°F for 40–45 minutes, checking the casserole and adding time if needed until heated through.

Karen’s notes

The card allows leaving the potato peels on, adding finely diced chives, and a light sprinkling of paprika on top. The baking dish size and number of servings are not specified.