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Mashed Potato Casserole

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Serves 8 | 

Perfect for making ahead and reheating.


6 cloves garlic, peeled
1 cup whole milk, warmed
8 oz cream cheese
1 bay leaf
3 lb russet potatoes, peeled and cut into large chunks
1 cup sour cream
Fresh ground black pepper, to taste
Butter, room temperature, for greasing and cooking
2 tablespoons butter, cut into small pieces, more for buttering
4 thyme sprigs
1 tablespoon kosher salt
1 teaspoon seasoned salt, more to taste


  1. Grease a 2 & 1/2 quart baking dish with butter.
  2. Place potatoes in a large pot. Fill pot until potatoes are covered. Add kosher salt, garlic and the bay leaf. Place lid on top of pot and bring to a boil. Reduce heat, partially cover pot and let simmer for 20 minutes. Drain water and let potatoes stand for 3 minutes.
  3. Place potatoes and garlic in a food processor or mash together by hand until potatoes and garlic and well combined and smooth.
  4. Add 3/4 cup milk, cream cheese, sour cream and butter. Stir until well combined. Season with seasoned salt and pepper.
  5. Transfer potatoes to baking dish. Top with 2 tablespoons of small pieces of butter. Wrap dish with plastic wrap and refrigerate overnight.
  6. When ready to serve, preheat oven to 350° F. Remove plastic wrap and bake for about one hour. (Top should be golden brown)
Cooking Method: Boil, Bake
Course: Dinner
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