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Rose Murray's Whipped Potato Casserole

Although roast goose with onion-sage dressing will take centre stage at Rose Murray's holiday dinner, she says no Christmas dinner would be complete without Whipped Potato Casserole. And no wonder; this make-ahead side dish is creamy, rich and the perfect companion for gravy!
Whipped Potato Casserole


4 lbs potatoes, about 10 medium
1/4 cup butter
1 pkg(8 oz) brick-style cream cheese
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons melted butter
1/4 cup dry bread crumbs

  • Lightly coat an 8-cup (2L) oven-proof casserole with cooking oil and set aside.
  • Peel potatoes, rinse and place in a saucepan. Cover with salted water.
  • Place over medium-high heat and bring to a boil. Reduce the heat and simmer potatoes in a covered saucepan for 20 to 30 minutes or until tender. Drain and
  • return to heat briefly until pan is dry. Mash the potatoes with butter. Add the cream cheese, sour cream, salt and pepper. Taste and adjust seasoning if necessary.
  • Spoon potato mixture into prepared casserole. Combine the melted butter with the dry bread crumbs and sprinkle evenly over the top of the casserole. Cover
  • tightly and refrigerate until needed, up to 2 days. Preheat the oven to 350ºF (180º C).
  • Remove the casserole from the refrigerator 30 minutes before re-heating.
  • Bake, uncovered, for 20 to 30 minutes or until heated through and golden on top.

Makes 10 servings.

Per serving: 328 calories, 19 g fat, 36 g carbohydrates, 6 g protein, 2 g fibre. Good source of vitamin A.

Rose Murray
is the author of nine cookbooks, including the award winning Hungry for Comfort. Her food writing regularly appears in Canadian Living, The Globe and Mail and other publications, and she is frequently featured on national TV.
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