Garlic Mashed Potato Casserole
Posted by moderndaygourmet on August 31, 2007
I found this in the Dallas Morning News several years ago. It’s a great variation on mashed potatoes.
2 pounds baking potatoes, peeled and cut into large chunks
1/4 cup garlic, thinly sliced
1 cup chicken broth
1/2 cup sour cream
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup green onions, thinly sliced
1/2 cup Parmesan cheese
1 tablespoon olive oil
Put potatoes, garlic, broth, and 2 cups water into a large pot. Cover and bring liquid to a boil over high heat. Reduce heat to medium-low and simmer about 15 minutes, or until potatoes are very tender.
Set aside 3/4 cup of the potato water. Drain potatoes and garlic. Return them to the pot and heat over medium heat, stirring for 1-2 minutes, until the potatoes are dry.
Mash the potatoes. With a wooden spoon, beat in the sour cream, butter, salt, pepper, and the remaining potato water, beating until the potatoes are very soft and fluffy. Gently stir in 3 tablespoons of the onions.
Spoon the potatoes into a greased oven proof dish. Sprinkle with the Parmesan cheese and drizzle with the oil. Bake at 400 for about 30 minutes, or until the top is golden and puffed. Sprinkle with the remaining onions and serve.