Ingredients:
10 red potatoes (about 3 1/2 lbs)
250 g cream cheese
1/4 cup butter
1 cup chopped green onions
1 cup sour cream
1/2 cup minced fresh parsley
salt and pepper to taste
Instructions:
Cook potatoes in a large pot of boiling salted water for about 20 minutes, or until potatoes are tender but not mushy Preheat oven to 400°F
Drain and let cool slightly
Peel potatoes
With potato masher or kitchen aid mash until potatoes are smooth
Blend in cream cheese and butter until melted
Mix in onions, sour cream, parley and salt and pepper to taste
Transfer to 8-inch baking dish
Bake at 400°F for about 20 minutes or until heated through with a lightly golden top
Notes:
Casserole can be prepared up until baking for 2 days if refrigerated, or up to one week if frozen.
Once ready to cook, let casserole thaw in fridge for 24 hours and add 10 minutes to baking time.
bon appetit
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