Grandma Linda’s Mashed Potato Casserole

5 lb russet potatoes
1 block cream cheese
1 to 2 sticks butter (depending on how healthy your arteries are)
1 cup sour cream
¼ to ½ cup milk
Salt and pepper to taste
Paprika and fresh parsley to pretty it up

Peel and quarter potatoes. Boil 20 minutes and mash while hot.
Preheat oven to 350.
Add room temperature sour cream, half of butter and cream cheese. Mash together while slowly adding milk till you reach the consistency you like (you can leave out the milk if you like them stiff). Pack into a large, round, glass oven safe bowl. Take the back of a long wooden spoon and poke half a dozen or so holes in the mash (if you poke them close to the outer edge you get these beautiful little butter trails down the side). Cut the remaining butter into pats and place them on top of the mash. Sprinkle paprika salt and pepper on top. Bake for 30 minutes. Add chopped parsley before serving.
You can add gravy but you may want to double up on your cholesterol meds first.

Low fat option
5 lb russet potatoes
1 block Neufchatel cream cheese
1 stick of butter ( its not the same without it)
1 cup non fat sour cream or plain non fat yogurt
¼ to ½ cup skim milk
Salt and pepper to taste

Submitted by Kerry Frandsen