Creamed Potato Casserole

by Carole Lemmon

Ingredients

• 5 large baking potatoes (peeled and quartered)
• 1/4 cups butter
• 1 clove garlic (minced)
• 1/3 cups onions (finely chopped)
• 1/2 cups sweet red pepper (finely diced)
• 125 g cream cheese
• 250 mL sour cream

Recipe

NOTE: You can make this dish a day in advance, store in the fridge and bake in time for dinner. The sauteed onion and red pepper add tasty punch and colour.

1. In a large saucepan of boiling unsalted water, cook baking potatoes until softened but not mushy, about 20 minutes.
2. Drain, shake pan over low heat for a few seconds to dry potatoes.
3. Mush or puree the potatoes and set aside.
4. Meanwhile, in a small skillet over medium heat, melt butter, sautee garlic, onions, sweet red pepper until vegetables are translucent and tender, 4-5 minutes. Season with salt and pepper, set aside.
5. In bowl, beat cream cheese until softened, blend in sour cream. Beat the mixture into the potatoes. Using a slotted spoon, add the veggies to the potato mixture, pour in about half the melted butter remaining in skillet and mix well. Taste and adjust seasoning.
6. Transfer to shallow baking dish, drizzle with remaining butter.

NOTE: Recipe can be prepared to this point. Cooled, covered, and refridgerated for up to 1 day. Bring to room temperature before continuing.

7. Bake, uncovered, at 350 F in oven for about 40 minutes or until heated through.

Enjoy!