Mashed Potato Casserole: A Crowd-Pleaser
Ingredients
Mashed Potatoes:
– Potatoes: Russet potatoes are your best option for mashed potatoes as a end result of they’ve a excessive starch content material, which makes them fluffy and creamy. Yukon Gold potatoes are also an excellent possibility, however they have a slightly lower starch content material, in order that they is in all probability not as fluffy.
– Milk: Whole milk is the finest choice for mashed potatoes as a result of it provides richness and creaminess. However, you can use low-fat or skim milk when you prefer.
– Butter: Butter is crucial for mashed potates garlic potatoes because it adds flavor and richness. You can use unsalted butter or salted butter, relying on your desire.
– Salt: Salt is crucial for seasoning mashed potatoes. You can use sea salt or table salt, relying in your preference.
– Pepper: Pepper is elective, however it provides a nice contact of flavor to mashed potatoes. You can use black pepper or white pepper, depending in your preference.
– Herbs: Herbs are optional, but they’ll add a pleasant contact of taste to mashed potatoes. You can use contemporary herbs or dried herbs, relying in your preference. Some good options embody rosemary, thyme, or parsley.
– Cheese: Cheese is optionally available, however it could add a nice touch of richness and taste to mashed potatoes. You can use cheddar cheese, Parmesan cheese, or any other sort of cheese that you like.
– Sour cream: Sour cream is optionally available, but it can add a pleasant touch of tanginess and creaminess to mashed potatoes. You can use regular sour cream or light sour cream, depending on your preference.
Potato Casserole Topping:
Ingredients, Potato Casserole Topping:
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cheddar cheese soup
• half cup milk
• half cup shredded sharp cheddar cheese
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 teaspoon black pepper
• 2 tablespoons chopped recent parsley
Instructions
Mashed Potatoes:
Ingredients:
– 5 pounds russet potatoes, peeled and minimize into 1-inch cubes
– 1 stick unsalted butter, melted
– 1 cup evaporated milk
– 1 cup sour cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped recent parsley
– 1/4 cup chopped contemporary chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in a big pot of chilly water. Bring to a boil over high heat. Reduce heat to medium-low and simmer till potatoes are tender, about quarter-hour.
3. Drain potatoes in a colander. Return potatoes to the pot and mash with a potato masher till smooth.
4. Stir in butter, evaporated milk, sour cream, Parmesan cheese, parsley, chives, salt, and pepper. Mix until well mixed.
5. Spread mashed potatoes right into a greased 9×13-inch baking dish.
6. Bake in preheated oven for 20-25 minutes, or until heated through and bubbly.
Potato Casserole:
Ingredients:
3 kilos russet potatoes, peeled and minimize into chunks
half of cup heavy cream
half cup milk
1/4 cup butter, melted
1/4 cup bitter cream
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon salt
half teaspoon black pepper
1/4 cup chopped green onions
half of cup shredded cheddar cheese
1/4 cup bread crumbs
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot of boiling salted water, cook dinner potatoes until tender, about quarter-hour.
3. Drain potatoes and return to pot.
four. Mash potatoes with a potato masher or fork until easy.
5. Add heavy cream, milk, butter, bitter cream, Parmesan cheese, parsley, salt, and pepper to potatoes; mix well.
6. Pour potato mixture into a greased 9×13 inch baking dish.
7. Top with green onions, cheddar cheese, and bread crumbs.
8. Bake in preheated oven for half-hour, or till golden brown and bubbly.