Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Servings:
6
Yield:
1 casserole
Ingredients
Directions
Gather the ingredients.
Photographer: Victor Protasio / Food Styling: Julian Hensarling / Prop Styling: Abby Armstrong
Place potatoes in a large pot and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
Photographer: Victor Protasio / Food Styling: Julian Hensarling / Prop Styling: Abby Armstrong
Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish. Combine milk, cream cheese, ⅓ cup green onions, butter, egg, garlic, and salt in a bowl; add to potatoes. Mash until smooth; transfer to the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
Photographer: Victor Protasio / Food Styling: Julian Hensarling / Prop Styling: Abby Armstrong
Bake in the preheated oven until lightly browned, about 40 minutes.
Photographer: Victor Protasio / Food Styling: Julian Hensarling / Prop Styling: Abby Armstrong
Cook's Notes:
You can use plain or herbed cream cheese.
Chives can be substituted for the green onions.
To make ahead, cool, cover, and refrigerate the casserole for up to 24 hours; you will need to increase the baking time to 55 minutes.
Nutrition Facts (per serving)
| 363 | Calories |
| 17g | Fat |
| 44g | Carbs |
| 11g | Protein |
