Make Ahead Mashed Potato Casserole
|Cream cheese||1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Dried marjoram||1 Pinch|
|Bread crumbs||1⁄2 Cup (8 tbs)|
In large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
Drain and let cool slightly; peel.
With potato masher, mash until smooth; blend in cream cheese and butter until melted.
Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
Transfer to 8 inch (2 L) baking dish; smooth top.
Sprinkle with crumbs. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
Bake in 400Â°F (200Â°C) oven for about 20 minutes or until heated through and top is lightly golden.