In yesterday’s post, Kathy mentioned her popular Mashed Potato Casserole. It’s a hit with her family and great because she can prepare in advance – one less thing to do on Thanksgiving Day!
Thanks to Kathy for sharing the recipe with us here.
- 10 lbs. russet baking potatoes, peeled and cut into small pieces
- 5 – 8 oz. packages of fat-free cream cheese
- 40 oz. fat-free plain yogurt (in 8 oz. containers, that’s 5!)
- 2 tsp. garlic powder
- 2 tsp. salt
- 1 stick of butter
- Cook the potatoes, covered in water, in a stockpot until very soft (about 20 minutes).
- Return the potatoes to the nice warm cooking pot and add the cream cheese, yogurt, garlic powder, and salt.
- Mash well and then beat well with a mixer. (This is too much to fit into a stand mixer, so it’s best to use the cooking pot and a hand mixer.)
- Spray 2 extra-large (14 x 10) baking dishes with cooking spray. Spoon the potato mixture into each.
- Melt the butter and drizzle over both casseroles.
- Sprinkle paprika on top.
- Cover the casseroles with plastic wrap and store in fridge. (Note: I do not recommend trying aluminum disposable pans for this. The potatoes are runny when they come out of the oven, and a disposable pan may not be sturdy enough.)
The next day, remove the casseroles from the fridge early enough (30 minutes) that they are not cold when they go into the oven. (Pyrex does indeed crack!). Cook in preheated 350 degree oven for about 30 minutes or until hot and bubbly.
Do not expect leftovers.Kathy Harp – She can also be found at her personal blog Maywood Living. Are you receiving your free digital subscription to The Zone Magazine? If not, click here!