• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mashed Potato Casserole, Garlic, Green Chilie

  • Recipe Submitted by on

Category: Casseroles

 Ingredients List

  • 20 Cloves Garlic, unpeeled
  • 3 1/2 lb White potatoes, peeled
  • 3 oz Cream Cheese, Room Temp
  • 1/2 c Sour cream
  • 1/3 c Milk
  • 1 cn Diced green chilies, 4
  • -Oz/Drain
  • 1 ts Salt
  • 3 tb Butter or margarine


Put the garlic cloves into a saucepan and cover with water. Bring to a
boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press
the garlic out of the skins into a small bowl. Cut the potatoes into
quarters and steam over boiling water 20-25 minutes, or until tender. Drain
and put into a large bowl. With an electric mixer beat the hot potatoes
until well mashed. Beat in the garlic, cream cheese, sour cream, milk,
green chilies, salt and 2 tablespoons butter or margarine. Beat until
smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover
and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour
before cooking. Dot with 1 tablespoon butter and bake, covered, in a
preheated 350-degree oven 30 minutes. Uncover and continue baking 25
additional minutes. Note: For those who like very spicy food, substitute a
4-ounce can of chopped jalapeno chilies for the chopped green chilies.
Serves 8-10; approximate preparation time, 50 minutes. From 'The Book of
Regional American Cooking - Southwest,' by Jan Nix.

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