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Myra’s Mashed Potato Casserole
We love a recipe with a special meaning, and this special Thanksgiving side dish is close to Mary Berg's heart. Whip up her mom, Myra Berg's mashed potato casserole is the perfect make-ahead dish.
YIELDS
8
Ingredients
- 2.25 kg (5 lbs) yellow flesh potatoes, peeled and quartered
- Salt
- 1/3 cup + 2 tablespoons butter, divided
- 1 cup cream cheese, cubed
- 1 cup sour cream
- 2 cups grated cheddar cheese
- 2 cups crushed corn flakes
Directions
- Heat your oven to 350ºF and lightly grease a two-litre casserole dish with non-stick cooking spray.
- Add the potatoes to a large pot and cover with cold tap water. Season well with salt, cover the pot with a slightly off-kilter lid and boil over high heat. Cook the potatoes until fork tender, about 20 minutes.
- Drain the potatoes well and return to the pot. Add one-third cup of butter, cream cheese, and sour cream, and beat with a hand mixer on medium speed until smooth—Season well with salt and transfer to the prepared casserole dish.
- Scatter the top with most cheese, followed by the cornflakes. Add the remaining cheese overtop and dot over the remaining two tablespoons of butter.
- Bake the casserole for 30 to 35 minutes or until golden brown around the edges and the centre is piping hot. Serve and enjoy!
TIP: You can prepare this casserole up to three days in advance. Cover the unbaked casserole with plastic wrap and store it in the fridge. Add 15 to 20 minutes to ensure the centre is warm to bake.
