Irish Potato Casserole
- Author
- Gayle Darpel
Ingredients
| 8-10 | medium potatoes | peeled and boiled | |
| 8 | oz | cream cheese | softened |
| 8 | oz | sour cream | |
| 1/2 | cup | butter | melted |
| 1 | clove | garlic | minced |
| 2 | tsp | salt | |
| 1/4 | cup | chives | chopped (optional) |
Directions
Mash potatoes in a large bowl. In a separate small bowl, beat cream cheese unti smooth and then add to the large bowl with the remaining ingredients. Beat with a hand mixer until combined well and smooth. Spoon into a battered 9"x13" casserole dish. Cover and refridgerate overnight (can make up to 2 days ahead).
Remove from fridge about 30 minutes prior to baking.
Bake uncovered 30 minutes at 350 °F.
Tags: vegetarian side