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Myra’s mashed potato casserole
Ingredients
- 2.25 kilograms yellow fleshed potatoes, peeled and cut into 1-1/2 inch (4cm) chunks
- 1/2 cup total (113 grams) unsalted butter, cubed, room temperature, 1/3 divided out.
- 1 brick (250 grams) cream cheese, cubed, room temperature
- 1 cup (250 grams) sour cream
- Kosher salt
- Freshly ground black pepper
- 2 cups (100 grams) crushed flaked corn cereal
- 2 cups (250 grams) grated medium cheddar cheese
Directions
- Spray a 2L casserole dish with cooking spray. Heat oven to 350°F (176°C).
- Place potatoes in a large saucepan covered with 2-1/2 centimeters of water. Season water liberally with salt and bring to a boil over high heat.
- Cook potatoes until very tender, about 15 to 20 minutes. Drain water and return potatoes to pan and mash. Add 1/3 cup (75 grams) of butter, cream cheese and sour cream. Beat with a hand mixer until fluffy. Season with salt and pepper to taste. Spoon into prepared dish and spread evenly to edges. Sprinkle with cereal and cheese and dot with remaining butter.
- Bake until cheese is melted and edges are beginning to brown, about 35 minutes.
