Creamed Potato Casserole

by Carole Lemmon

Cookware

large saucepan
small skillet

Ingredients

5 large baking potatoes
1/4 cups butter
1 clove garlic
1/3 cups onions
1/2 cups sweet red pepper
salt
pepper
125 g cream cheese
250 mL sour cream

Instructions

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.

Step 1

In a large saucepan of boiling unsalted water, cook baking potatoes until softened but not mushy, about 20 minutes.

Step 2

Drain, shake pan over low heat for a few seconds to dry potatoes.

Step 3

Mash or puree the potatoes and set aside.

Step 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.

Step 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.

Step 6

Transfer to shallow baking dish, drizzle with remaining butter.

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

Step 7

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