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Mashed Potato Casserole, Garlic, Green Chilie

chili, casseroles

20 cloves garlic -- unpeeled
3 1/2 lb white potatoes -- peeled
3 oz cream cheese -- room temp
1/2 cup sour cream
1/3 cup milk
1 can diced green chilies -- 4
1 oz/drain
1 teaspoon salt
3 tablespoon butter or margarine

Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press the garlic out of the skins into a small bowl. Cut the potatoes into quarters and steam over boiling water 20-25 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. 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. Dot with 1 tablespoon butter and bake, covered, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 25 additional minutes. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. Serves 8-10; approximate preparation time, 50 minutes. From 'The Book of Regional American Cooking - Southwest,' by Jan Nix. Recipe By : From: Nancy Berry Date: 27 Mar 97 Mastercook Recipes (Mailing List) Ä

Yield: 8 servings

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