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Cheesy mashed potato casserole can be made ahead of time

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Did you know that just one potato contains about 1/3 of the recommended daily amount of vitamin C? Potatoes also provide 1/3 of the recommended daily amounts of vitamin B6 and potassium, and contain significant amounts of iron, magnesium, folic acid, and copper, as well as the essential trace elements manganese, chromium, selenium and molybdenum. That same potato contains about 10% of the desired daily intake of fiber and a small amount of high-quality vegetable protein

All this for only pennies per serving! Hydrogrowers and Garber Farms at the 2nd St Market both have potatoes right now, and readers who wisely purchased garlic from the Sugarcreek Township Farm Market and planted it last fall will now have garlic greens to use in this tasty make-ahead recipe (if not, you can substitute some green onions, also available at Garber Farms).

Baked mashed potatoes

  • 5 pounds potatoes, peeled and cubed
  • 6 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/8-1/4 cup milk
  • 1 tablespoon finely snipped garlic greens
  • salt and pepper to taste
  • 1/4 cup butter
  • 1 cup shredded cheddar cheese

Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water. Simmer until potatoes are tender, about 20 minutes. Drain well. Mash potatoes together with cream cheese, sour cream, snipped garlic greens (or green onions), salt, and pepper. Beat with an electric mixer until smooth (add milk as needed to achieve smooth texture). Place in a storage container with the lid off and refrigerate, After potatoes have cooled, cover them with a lid,

When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Butter or oil the baking dish, spoon in the potatoes and dot with butter. Evenly spread the shredded cheddar on top. Bake for 30 minutes, or until heated through and cheese is melted.

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