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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These are delicious creamy potatoes. Potato rosettes give this casserole a pretty touch, but you can also skip this step if you like. Ingredients:
3 lbs yukon gold potatoes, peeled and cut into 1-inch pieces |
6 garlic cloves, peeled |
1 3/4 teaspoons salt |
1 cup sour cream |
1/2 cup butter, melted |
1 egg |
2 tablespoons parmesan cheese, grated |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground nutmeg |
chives (optional) |
Directions:
1. In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch.
2. Bring to a boil.
3. Reduce heat to low; cook until tender, about 20 minutes; drain.
4. Preheat oven to 375 degrees.
5. Coat 1 1/2 quart shallow baking dish with cooking spray.
6. Return potatoes and garlic to pot; mash.
7. Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth.
8. Spread 5 cups potatoes in baking dish.
9. Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish.
10. Bake 35 minutes or until lightly browned.
11. If desired, garnish with chives.
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