September 17, 2010
Cheese/Potato/Casserole - quite possibly three of my favorite words in cooking. As a side note, I think using half Yukon Gold and half Russet potato's make some of the BEST mashed potatoes. Do that here if you can. I only had Russets on hand however...my bad. The recipe says to cook the potatoes and then let them cool and then chop them up. I just chopped them up to begin with and saved myself a couple extra steps.
In a mixing bowl put two 8 ounce packages of cream cheese - softened.
To this add some sour cream.
After the potatoes have cooked and are fork tender, drain them and then add them to the cream cheese/sour cream mixture. Add a dash of garlic sale and then mix together on medium speed until smooth.
Place this mixture into a 9x13 inch dish.
Top with cheddar cheese. My mouth is watering.
Bake at 350 degrees until the cheese is melted and the potato's are starting to brown. Serve hot! Wasn't that easy?
The original recipe can be found here: Fancy Potatoes
What you'll need:
5 large potatoes
2 - 8 ounce cream cheese, softened
1 Cup sour cream
1 pinch of garlic salt
2 Cups shredded cheddar cheese
Preheat the oven to 350 degrees.
Cube the potatoes and cook in salted water until tender. Once cooked, put on a cookie sheet until they've cooled a bit.
In a mixing bowl add the softened cream cheese, sour cream and garlic salt. Add the cooled potatoes and mix until smooth. Transfer the mixture to a 9x13 inch baking dish and top with the cheddar cheese.
Bake for about 20 minutes.