To Try: Baked Chive & Mashed Potato Casserole

From “Simple Vegetarian Pleasures” by Jeanne Lemlin (the great!).

Can be made up to 8 hours in advance of baking.

Serves 8.

3 pounds (5 large) boiling (waxy) potatoes, peeled and quartered
2 Tablespoons unsalted butter cut into bits
6 oz whipped cream cheese with chives
2 eggs
1/2 teaspoon salt
freshly ground black pepper
2 Tablespoons grated Parmesan cheese

Boil the potatoes in a large stockpot until they are tender when pierced with a knife.  Drain thoroughly and return them to the pot.

Add the butter and stir to melt.  Drop in the cream cheese, eggs, salt, and pepper.  With an electric mixer, whip the potatoes until fluffy.  (Or if you have only a stand mixer, like I do, put everything in the mixing bowl and mix there.)

Lightly butter a 2-quart shallow casserole.  Spoon the potato mixture into it and smooth over the top.  Sprinkle with the Parmesan cheese.  (The casserole may be prepared to this point up to 8 hours in advance.  If made more than 2 hours in advance, cover with foil and refrigerate it.  Bring to room temperature before baking.)

Preheat the oven to 400 degrees.  Bake the casserole, uncovered, for 40 minutes, or until golden on top and sizzling.

Published in: on March 27, 2010 at 3:45 pm  Leave a Comment  

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