Potato Casserole

Hmmm… how to make mashed potatoes even more rich and yummy? I’ll tell you. Add a few heapings of cream cheese and sour cream and bake – the result – seriously sinful potatoes. These are perfect with any holiday dish. I say ‘holiday’, cause you really shouldn’t have these more than 4 times a year (when you read the ingredients you’ll know why). These tatters are so tasty. Here’s the very simple recipe that is sure to please any foodie.

5 lbs potatoes
3 tbsp butter
3/4 cream cheese
1 cup sour cream
1 tsp onion salt
salt and pepper to taste
(I added a dash of oregano too, but I don’t normally)

Cook peeled potatoes in salted water. Drain and mash until smooth with a beater (if you don’t have the patience for mashing don’t worry, these are just as good lumpy). Beat in the remaining ingredients until light and fluffy. Let cool and place in a large greased casserole dish (great to make the day before and keep in the fridge). Bake uncovered for 30 minutes at 350 degrees until steaming hot and golden brown on top. Yum!


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