Mashed Potato Casserole With Garlic And Green Chile

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 20 garlic cloves, unpeeled
• 3 1/2 lbs potatoes, peeled
• 3 ounces cream cheese, room temp
• 1/2 cup sour cream
• 1/3 cup milk
• 1 (4 ounce) can diced green chilies, drained
• 1 teaspoon salt
• 3 tablespoons butter or 3 tablespoons margarine

Recipe

• 1 put the garlic cloves into a saucepan and cover with water. bring to a boil, reduce the heat and simmer 30 minutes. drain.
• 2 cool slightly and press the garlic out of the skins into a small bowl.
• 3 cut the potatoes into quarters and steam over boiling water 20 to 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.
• 4 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.
• 5 dot with 1 tablespoon butter and bake, covered, in a preheated 350 degree oven 30 minutes.
• 6 uncover and continue baking 25 additional minutes.
• 7 note: for those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies.