Mashed Potato Casserole

Recipe Ingredients

3 lbs	1362g / 48oz	Baking potatoes - (5 large) - peeled, quartered
2 tablespoons	30ml	Butter
6 oz	170g	Whipped cream cheese with chives
2		Eggs
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Boil potatoes in a large pot with water to cover about 5 minutes, then reduce heat to a simmer and cover. Continue cooking until potatoes are tender when pierced with a knife. Drain thoroughly; return pot to heat. Remove from heat.

If planning to bake immediately, preheat oven to 400 degrees.

Mash potatoes with a fork or potato masher; push to one side of pan. Add butter; stir it to melt. Drop in cream cheese, eggs, salt and pepper. With an electric mixer, whip potatoes with other ingredients in pot until fluffy.

Grease or spray a 2-quart baking dish or shallow casserole. Spoon in potato mixture; smooth the top. Sprinkle with Parmesan. (May be prepared up to 8 hours in advance, covered and refrigerated. Place bottom of refrigerated casserole in very warm water before baking.) Bake about 40 minutes, until golden on top and sizzling.

Yields 8 servings.

Source:
St. Louis Post-Dispatch - 10-26-1998 - By Joyce Rosencrans, Scripps Howard News Service - Recipe adapted from Simple Vegetarian Pleasures by Jeanne Lemlin (HarperCollins, 1998)

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