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10 russet potatoes (about 3-1/2 lb)
1 large onion
250g cream cheese
1/4 cup butter
1 cup green onions chopped
1 cup sour cream
1/2 cup minced fresh parsley
1/2 cup coarse fresh bread crumbs
pinch of dried marjoram
salt & pepper to taste
1. In large pot of boiling water, cook potatoes for 20 mins or until tender but not mushy. Drain and let cool slightly; peel. Stir fry onion and add to potatoes prior to mashing.
2. With potato masher, mash until smooth; blend in cream cheese and butter until melted. Mix in green onions, sour cream, parsley, marjoram and salt & pepper to taste.
3. Transfer to 8 inch (2 liter) baking dish; smooth top. Sprinkle with crumbs. Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen up to 1 week. If prepared in advance, add 10 min of baking time.
4. Bake in 400 degree F oven (200 degrees C) for about 20 mins or until heated through and top is lightly golden.
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