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Garlic Mashed Potatoes Casserole Recipe

Garlic Mashed Potatoes Casserole Recipe
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★★★★★

5 from 23 reviews

This Garlic Mashed Potatoes Casserole is a creamy, flavorful side dish featuring Yukon Gold potatoes blended with a rich mixture of light cream cheese, sour cream, and a medley of dried herbs. Perfectly smooth and infused with garlic and herb cheese spread, this casserole is easy to prepare, either stove-top or pressure cooker, and can be baked fresh or from frozen, making it a convenient and comforting addition to any meal.

Ingredients

Scale

Cream Cheese Mixture

  • 16 ounces light cream cheese (softened)
  • ½ cup light sour cream
  • ¼ cup Parmesan cheese (grated)
  • 2 cloves garlic (minced)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried chives
  • 1 teaspoon dried dill
  • ½ teaspoon dried basil
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme

Potatoes

  • 5 pounds Yukon Gold potatoes
  • 2 cups garlic herb cheese spread
  • 1¼ cup low-fat milk
  • Salt and pepper to taste

Instructions

  1. Prepare Cream Cheese Mixture: In a large bowl, use a mixer to combine softened light cream cheese, light sour cream, grated Parmesan cheese, minced garlic, dried parsley, chives, dill, basil, black pepper, and thyme. Mix until the mixture is smooth and well-blended. Portion and freeze or proceed with the casserole assembly.
  2. Prepare Potatoes: Peel the Yukon Gold potatoes and cut them into 2-inch chunks for even cooking.
  3. Cook Potatoes (Stove-top Method): Place the cut potatoes in a 5 to 6 quart pan, cover with water, and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are very tender, about 20-25 minutes.
  4. Cook Potatoes (Pressure Cooker Method): Place a trivet in the bottom of a 6-quart pressure cooker, add one cup of water, then add the cut potatoes. Cook at high pressure for 5 minutes, then use the quick release method to release the steam.
  5. Mash Potatoes: Drain the cooked potatoes and return them to the pan. Use a potato masher to mash the potatoes until they are light, dry, and smooth.
  6. Mix in Cream Cheese Mixture: Stir in the garlic herb cheese spread and low-fat milk into the mashed potatoes until smooth. Add salt and pepper to taste.
  7. Cool and Assemble: Let the potato casserole cool to room temperature. Divide the mixture into casserole tins and cover each with foil. Label with recipe name and date, then freeze for future use.
  8. Bake Casserole: To prepare, thaw in the refrigerator overnight or bake from frozen. Preheat the oven to 375°F (190°C). Bake thawed casserole for 40 minutes or frozen casserole for 90 minutes.
  9. Finish Baking: Remove foil from the casserole dish and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Serve warm.

Notes

  • You can prepare the casserole ahead of time and freeze, making it convenient for busy days.
  • If you prefer, pressure cooker method speeds up potato cooking significantly.
  • Adjust salt and pepper according to your taste preferences.
  • For a richer flavor, substitute low-fat milk with whole milk or cream.
  • Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
  • The garlic herb cheese spread can be substituted with other flavored cheese spreads if desired.

Nutrition

Keywords: garlic mashed potatoes, casserole, Yukon Gold potatoes, creamy side dish, baked potatoes, garlic herb cheese spread, easy casserole recipe

Find it online: https://reemcook.com/garlic-mashed-potatoes-casserole-recipe/