|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||63%|
|Saturated Fat 29g||147%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular holiday potato casserole is an excellent choice for a special occasion meal or Sunday dinner. The potatoes are mashed and combined with cream cheese, Parmesan, and cheddar, along with chopped vegetables and pimientos.
- 3 pounds potatoes (peeled & quartered)
- 1 1/2 sticks butter (6 ounces)
- 6 ounces cream cheese, softened (two 3-ounce packages)
- 1 cup cheddar cheese (sharp or mild, shredded, divided)
- 1 jar (2 ounces) chopped pimiento (drained, or about 1/4 cup of finely chopped red bell pepper)
- 1 small green bell pepper (finely chopped)
- 6 green onions (scallions, finely chopped)
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 teaspoon salt
Put the quartered potatoes in a large saucepan and cover with water. Add about 1 teaspoon per quart of water. Cover the pan and place it over medium-high heat. Bring to a boil, reduce the heat to medium-low, and cook until the potatoes are tender. Drain, transfer to a large bowl and mash.
Heat the oven to 350 F/180 C/Gas 4. Butter a 2-quart baking dish.
Add butter and cream cheese to the potatoes. With an electric mixer, beat until well blended. Do not overbeat. Add 1/2 cup cheddar cheese and next 6 ingredients and stir to blend thoroughly.
Spoon the potatoes into the prepared baking dish. Bake in the preheated oven for 25 to 35 minutes, or until the potatoes are hot and bubbling around the edges.
Sprinkle with remaining 1/2 cup of cheddar cheese; bake for about 5 minutes longer, or until cheese melts.
Make it Ahead
To make ahead, prepare the casserole the night before, except for the cheese topping.
Cover and refrigerate overnight.
Take the casserole out of the refrigerator about 30 minutes before baking time.
Bake as directed until hot, adding the remaining 1/2 cup of cheese about 5 minutes before it's done.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.