| Portions |
|---|
| Serves 8 |
Ingredients
- 2.25 kg (5 lbs) yellow flesh potatoes, peeled and quartered
- Salt
- 1/3 cup + 2 tablespoons butter, divided
- 1 cup brick style 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 2-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 bring to a boil over high heat. Cook the potatoes until fork tender, about 20 minutes.
- Drain the potatoes well and return to the pot. Add in 1/3 cup of butter along with the cream cheese and sour cream and beat with a hand mixer on medium speed just until smooth. Season well with salt and transfer to the prepared casserole dish.
- Scatter the top with most of the cheese followed by the corn flakes. Add the remaining cheese overtop and dot over the remaining 2 tablespoons of butter.
- Bake the casserole for 30 to 35 minutes or until golden brown around the edges and the centre is piping hot.
Recipe Note/Tip: You can prepare this casserole up to 3 days in advance. Simply cover the unbaked casserole with plastic wrap and store in the fridge. To bake, add an additional 15 to 20 minutes onto the time to ensure the centre is warm.