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Make-Ahead Mashed Potato Casserole

potatoes

10 potatoes; about 3 1/2 pounds
1/2 pound cream cheese
1/4 cup butter
1 cup chopped green onions
1 cup sour cream
1/2 cup minced fresh parsley
pinch dried marjoram
salt and pepper
1/2 cup coarse fresh bread crumbs

In large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and cool slightly; peel. With potato masher, mash until smooth; blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste. Transfer to 8 inch baking dish; smooth top. Sprinkle with crumbs. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400ºF oven for about 20 minutes or until heated through and top is lightly golden. Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living Christmas Book

Yield: 10 servings

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