LOWER IN FAT? WHAT ARE WE, RAINBOW SHEEP? (via Rick Turley):

MASHED POTATO CASSEROLE (Rick & Nora)

Comments: This dish can be made ahead and set aside in the refrigerator. Just pop it into the oven about 45 minutes before you want to serve it. You can make it lower in fat by omitting the cream cheese, but why bother? Also, you could use chives instead of green onions. Use freshly grated Parmesan cheese –it makes a big difference! I use a deep round baking dish. I like using Yukon Gold potatoes, but any potato you use for mashed potatoes would be fine.

Special Equipment:

2 Quart baking dish, buttered

Ingredients:

2 Pounds Baking potatoes, peeled & cut

6 Cloves Garlic, peeled

1 Cup Chicken broth

2 Cups Water, for boiling potatoes

Butter to prepare pan

4 Ounces Cream cheese, room temperature

2 Tbls. Butter

Salt & pepper, to taste

3 Tbls. Green onions, thinly sliced

½ Cup Freshly grated Parmesan cheese

Olive oil as needed

Directions:

· In a large pot, put potatoes, garlic, broth and water (potato water/broth)

· Cover and bring to a boil over high heat

· Reduce heat to medium-low and simmer for about 15 minutes or until the potatoes are very tender

· Drain and reserve ¾ cup of the potato water/broth

· Preheat oven to 400°

· Butter baking dish

· Mash or rice the potatoes

· Add cream cheese and butter

· Add a little of the potato water/broth, if necessary; the mixture should be very soft and fluffy

· Season with salt and pepper to taste. Whisk together.

· Stir in the green onions

· Spoon potatoes into the prepare dish

· Sprinkle with Parmesan cheese and drizzle the top all over with olive oil

· Bake for about 30 minutes or until the top is golden brown and puffed. Rest for 15 minutes.

· Sprinkle with remaining green onions and serve

Posted by Orrin Judd at March 13, 2006 10:12 AM