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Hey Lisa
Posts:
2,208
From:
Oregon
Registered:
9/27/06
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(7 of 7)
Re: Mashed Potato Casserole
Nov 24, 2009 6:27 PM
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I like to make potato pancakes and serve them with a slice of fried ham and a fried egg. Yum. All these great potato recipes are making me hungry!
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Lisa
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Jennifer F.
Posts:
4,010
From:
moreno valley,ca
Registered:
6/11/07
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(6 of 7)
Re: Mashed Potato Casserole
Nov 18, 2009 10:34 PM
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Thanks, Mom!
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Momof3.
Posts:
755
Registered:
6/14/07
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(5 of 7)
Re: Mashed Potato Casserole
Nov 18, 2009 9:07 PM
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Jennifer this recipe looks wonderful! My daughter loves mashed potatoes... I'm going to have to make this for her!!!
As for potato pancakes... take your left overs.. pat them to look like a pancake and fry them in a little oil.. voila you have a potato pancake!!
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Jennifer F.
Posts:
4,010
From:
moreno valley,ca
Registered:
6/11/07
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(4 of 7)
Re: Mashed Potato Casserole
Nov 18, 2009 12:28 PM
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There usually is none left, but thanks for the idea, Carol!
How would you make potato pancakes out of the leftovers?
My mom used to make them for my dad, but I remember her using fresh grated potatoes-she made me grate them-lol!
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Carol
Posts:
550
From:
Canada
Registered:
9/23/06
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(3 of 7)
Re: Mashed Potato Casserole
Nov 17, 2009 11:34 PM
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Jennifer, You can make great potato pancakes with the leftovers - if there are any leftover.
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Carol B.
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Jennifer F.
Posts:
4,010
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 7)
Re: Mashed Potato Casserole
Nov 17, 2009 6:51 PM
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This is also a great side dish for pot roast!
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Jennifer F.
Posts:
4,010
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 7)
Nov 17, 2009 4:07 PM
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This is a yuumy side dish. I made it to go with pork chops. Can be made the day before baking/ serving and it tastes just as good.
1 (3 ounce) package cream cheese, softened
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup milk (I use buttermilk)
10 garlic cloves, peeled
2-1/2-3 pounds russet potatoes
4 tablespoons butter, softened, divided
fresh snipped chives
dash paprika
freshly grated Parmesan cheese
Peel potatoes and cut into chunks. Put the potatoes and the garlic cloves into a large pot and cover with water. Bring to a boil and add some salt, to taste. Cover potatoes and turn the heat down to a simmer and cook until very soft, 20-25 minutes. Drain well.
Combine the cream cheese, garlic salt, pepper, sour cream, and 1/4 cup milk; set aside.
Mash the potatoes (and garlic) until the potatoes are in fine lumps.
Add the cream cheese mixture and 2 tablespoons butter and beat until the potatoes are fluffy and smooth. Fold in chives.
Spoon into a greased casserole dish. Dot with remaining butter and sprinkle paprika over the top. Cover and bake at 400 degrees F for 25 minutes.(If made the day before and refrigerated, bake for 50 minutes).
Uncover, sprinkle with Parmesan cheese and bake an additional 10 minutes until heated through and golden brown.
Enjoy!
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Edited by 2864590 at Nov 17, 2009 1:07 PM PST
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