Kitten’s Roasted Garlic Mashed Potato And Corn Casserole (Make Ahead)
If your a garlic lover, your going to LOVE this!!
The complete dish may be made up to a day in advance, cover and refrigerate until ready to bake
Servings 8
INGREDIENTS:
1 whole large garlic bulb
olive oil
8 medium russet potatoes, peeled
1/2 cup butter, cubed
1/3 cup sour cream
6 ounces cream cheese, softened
2 teaspoons onion powder
1-1/2 teaspoons salt (or to taste)
1 (11 ounce) can whole kernel corn, well drained (hand-squeeze out any excess moisture)
fresh ground black pepper, to taste
1-1/2 cup shredded cheddar cheese (can use more)
INSTRUCTIONS:———————————————-
Grease a 13 x 9-inch baking dish.
Remove papery outer skin from garlic (do not peel or separate cloves).
Brush the bulb all over with oil, then wrap in foil.
Bake at 400 degrees F for about 30-35 minutes or until softened; cool slightly or until cool enough to handle.
Cut top off roasted garlic head, leaving the root end intact.
Using fingers squeeze softened garlic into a large bowl; set aside.
Cook the potatoes in boiling water until just fork-tender; drain then and add to garlic.
Add the butter, sour cream, cream cheese, onion powder and salt; using a heavy duty mixer beat until smooth
Stir in the corn, then season with black pepper to taste.
Spoon into baking dish (at this point you may refrigerate until ready to bake, make certain that the potatoes are completely cooled before placing in the refrigerator).
Bake uncovered in a preheated at 350 degree F oven for 15 minutes.
Remove then sprinkle top with shredded cheddar cheese; return to oven uncovered for another 15-20 minutes or until potatoes are hot
Related posts:
- Mashed Potato and Spinach Bake (Make Ahead Option)
Cheesy Bacon-Onion Mashed Potato Bake (Make Ahead Option)
Kitten’s Make Ahead Mashed Potatoes
Kitten’s Method For Roasted Garlic
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