Mashed Potato Casserole
I love this recipe My mother-in-law taught it to me and it is now a family staple.
I love this recipe My mother-in-law taught it to me and it is now a family staple.
- Carbohydrate 0.705129166666667 g
- Cholesterol 25.434375 mg
- Fat 9.09734791666667 g
- Fiber 0 g
- Protein 0.757802083333333 g
- Saturated Fat 5.44992625 g
- Serving Size 1 1 Serving (26g)
- Sodium 61.4775 mg
- Sugar 0.705129166666667 g
- Trans Fat 0.947749166666666 g
- Calories 86 calories
Step-by-step
- Pre-heat oven to 425.
- Prepare the mashed potatoes according to the box recipe.
- When they are fully cooked, add the sour cream and the cream cheese.
- Mix very well.
- Add more potato flakes if the mixture seems runny.
- Pour into a greased 9x13 baking dish.
- Cut the butter into small pats, place on top of casserole.
- Bake for about 30 minutes.
- Allow to cool a bit before serving.
Golden patches of browned butter crust give way to a dense, velvety interior rich with lactic acid from cultured dairy. This baked potato dish relies on heavy fats to withstand the oven heat without breaking down. Understanding the structure of this casserole helps dictate successful pairings and storage methods.
Pairing for Contrast
Rich, high-fat starches demand contrasting acidity and clean proteins to clear the palate. Serve this dish alongside roasted meats dressed in pan juices that feature vinegar or citrus. Acid cuts through the heavy dairy fats present in the cream cheese and sour cream. Bitter greens tossed in a sharp vinaigrette also provide necessary balance against the dense carbohydrate base.Managing Moisture
Potato flakes contain less structural integrity than whole russet or Yukon Gold tubers. Excess liquid ruins the texture easily. Monitor the mixture closely before baking. Adjust the consistency by folding in extra dry flakes until the batter holds a thick, spreadable peak. A 9x13 glass baking dish distributes heat evenly, preventing the edges from scorching while the center warms.Make-Ahead and Storage Physics
Dairy fats separate and grain when subjected to extreme temperature fluctuations. Assemble this casserole up to 24 hours in advance and store it covered in the refrigerator. Bake straight from the cold state by adding 15 minutes to the total oven time. Freezing is not recommended because the high water content in thawed sour cream causes syneresis, resulting in a watery, separated final bake.
