Mashed Potato Casserole

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1/2 cup of milk
1/2 cup of heavy cream
2 eggs, beaten
1/3 cup of sour cream
Dash or two of garlic powder
Dash or two of onion powder (omit if using onion topping)
8 ounce block of Philadelphia cream cheese, softened to room temperature
2 cups of water
1/2 teaspoon of kosher salt
1/2 stick of Land O'Lakes unsalted butter
3 cups of instant potato flakes


Additional butter, sliced on top of casserole
French fried onion bits (like French's)
Shredded cheese, any kind
Cooked and crumbled bacon

Preheat oven to 350 degrees. Prepare a 2-quart casserole with non-stick cooking spray.

In a large bowl, whisk the milk, cream, eggs, sour cream, garlic powder and onion powder together, except omit onion powder if using the onion topping. Add in the softened cream cheese and whisk until smooth; set aside.

Heat the 2 cups of water, salt and butter in the microwave or stovetop to boiling. Stir in the potato flakes and add to the cream cheese mixture, stirring together well. Transfer to the prepared casserole dish.

Cover and bake at 350 degrees for 30 to 40 minutes, or until hot; remove cover, sprinkle top with one or more of the toppings, and return to the oven for about 5 minutes.