Lisa’s Mashed Potato Casserole

Ingredients

5 pounds potatoes (Yukon gold, russet, or red potatoes)
1 1/2 sticks melted butter, divided
1 (8-ounce) packages cream cheese, softened
1 cup sour cream
1/2 cup half-and-half
1/2 cup heavy cream
1 teaspoon garlic salt
Salt and freshly ground black pepper to taste
1/2 teaspoon paprika (optional)
Milk, if needed, for thinning

1 cup shredded cheese (optional) *
1/2 cup cooked bacon bits (optional) **
1 – 2 tablespoon snipped chives (optional, garnish) ***

Directions

Preheat the oven to 350 degrees F. Spray a 13 x 9-inch baking dish (or two smaller baking dishes) with cooking spray.

Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.

Add 1 stick of melted butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.

Pour the mashed potatoes into prepared baking dish. Drizzle with 1/2 stick of melted butter; sprinkle with paprika.

Cover with foil and bake in the oven for 20 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

* You can also add 1 cup shredded cheese to the top for the last 10 minutes of baking time.

** You can also add 1/2 cup cooked bacon bits to the top before serving.

*** You can also add 1 tablespoon snipped chives to the top before serving.