I love Mom’s mashed potato casserole because you can make it several days before and put it in the fridge uncooked. On Thanksgiving Day all you have to do is pull it out and let it come to room temperature and then bake it off for 20 minutes while the rolls are in the oven. This will save you the hassle of trying to whip up potatoes when you’re doing 1,000 other things at the last minute.
Ingredients:
8-10 potatoes, cook then mash plain
1 8 oz. package cream cheese
1 1/2 cups sour cream
4 TBSP. butter
salt & pepper to taste
parmesan cheese
Instructions:
After mashing the potatoes, add the cream cheese, sour cream, butter and salt & pepper. Whip until smooth.
Fill a greased 9×13 pan and dot the top with butter and shredded parmesan cheese.
Bake at 350 degrees for 30 minutes.
Servings: 6