Wednesday, November 21, 2007

Thanksgiving Potato Casserole


5 LBS Potatoes, pared and quartered

2 tsp salt

2 pckgs Cream Cheese (# oz) with chives, cubed (if you cant find, used dried chives)

4 TBSP Buter

½ tsp Garlic Powder

Pepper and Salt to Taste

2 Cups Heavy Cream

2 more TBSP Butter


Cook Potatoes with salt in boiling water until tender. Smash Potatoes until smooth (or put through a potato ricer). Add cream Cheese, 4 TBSP Butter, Garlic, Pepper, and salt; Mix until smooth. Put mixture into greased 13X9X2” Baking dish. Refrigerate overnight covered with foil. Dot Top off mixture with remaining 2 TBSP of Butter. Sprinkle with Paprika. Bake in a 325 degree oven for 1 hour. 12 servings.

1 comment:

Snuffsgirl said...

Happy, Happy, Happy, Happy Thanksgiving to all of you! Those recipes sounds yummy! BTW, my HSG test went great, the right tube is clear (praise God!) and it wasn't as painful as I thought...I think it was because of the great pain medicine I took before hand. Thank you for your prayers.