Mashed Potato Casserole, Garlic, Green Chilie

Mashed Potato Casserole, Garlic, Green Chilie Ingredients

20 Cloves Garlic, unpeeled	1/3 c Milk
3 1/2 lb White potatoes, peeled	1 cn Diced green chilies, 4
3 oz Cream Cheese, Room Temp	1 ts Salt
1/2 c Sour cream	3 tb Butter or margarine

Instructions for Mashed Potato Casserole, Garlic, Green Chilie

Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press the garlic out of the skins into a small bowl. Cut the potatoes into quarters and steam over boiling water 20-25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. Dot with 1 tablespoon butter and bake, covered, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 25 additional minutes. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. Serves 8-10; approximate preparation time, 50 minutes. From The Book of Regional American Cooking - Southwest, by Jan Nix. Posted to MC-Recipe Digest V1 #543 by Nancy Berry on Mar 27, 1997

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream Cheese	Garlic	Margarine	Milk
Potato	Salt	Sour cream

Casseroles Cheese Cream Cheese Sour cream Cream Butter Garlic Potato Milk

for flavor and categorization

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