I love potatoes. I might have mentioned that once or twice before, but I really do love them.
Today, I want to talk about potato casseroles.
Over the years I have tried many recipes for mashed potato type casseroles. These casseroles are often called company potatoes, make ahead potatoes, and many other names. They are all the same basic idea, but some contain cream cheese and/or sour cream. Most contain some kind of cheese, although it varies what kind.
Today I wanted to share my favorite version of potato casserole. This version does not contain sour cream or cream cheese, instead it contains milk and eggs.
I love the texture that the eggs and milk give this dish. The eggs give is a lighter texture than most of the ones that I have tried in the past and the milk keeps it nice and moist.
This dish would be a perfect side dish for just about any meal.
Mashed Potato Casserole
- 3 tablespoons butter
- 3 pounds potatoes, peeled and cubed
- 1 teaspoon salt
- 2 eggs
- 1 ¼ cup milk
- 1 ½ cups colby jack cheese, or a combination of cheddar and jack cheese
- In a pan, cover potatoes with water and bring to a boil. Add salt, reduce heat and cook for 15-20 minutes or until potatoes are tender.
- Drain potatoes, and return to the pan.
- Add the eggs, butter, and milk and mash potatoes until creamy.
- Stir in 1 cup of cheese.
- Place potatoes in a greased baking dish. Sprinkle with remaining cheese.
- Bake at 400 for 25-30 minutes.