Baked Idaho Mashed Potato Casserole

Baked Idaho Mashed Potato Casserole Recipe

Twice Baked Potato Casserole

Idaho Potato Commission

Twice Baked Potato Casserole Recipe

Recipe courtesy of the Idaho Potato Commission. Reprinted with permission.

This twice baked potato casserole is a wonderful way to serve mashed potatoes to a crowd. Red potatoes are boiled, then mashed with onions, celery, red peppers, then baked in a casserole. A sprinkle of Asiago cheese tops off this twice baked mashed potato casserole.

Ingredients:

• Baked Idaho Mashed Potato Casserole 

  
  
  6 red potatoes, cut into quarters
• 1 Tbsp. extra virgin olive oil
• 3 Tbsp. butter
• 1/4 cup half and half
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1/2 cup red pepper, finely chopped
• 3 Tbsp. grated Asiago cheese
• salt and pepper, to taste
• paprika to garnish

Preparation:

1. Spray an 8 x 8 casserole dish or gratin dish (compare prices) with cooking spray. Place potatoes in a large pot. Cover with water by 1 inch. Bring to a boil, and cook until tender when pierced with a fork, about 15 minutes.


2. Meanwhile, preheat oven to 450 degrees F. Heat olive oil in a medium skillet over medium heat. Add onions, celery and red pepper. Saute until softened, 5-7 minutes. Remove from heat, and set aside.


3. When potatoes are done, drain well and return to cooking pot. Add butter and half and half. Mash well. Fold in vegetable mixture. Season with salt and pepper to taste.


4. Spoon into prepared casserole dish. Sprinkle with Asiago cheese and paprika. Bake 20 minutes until golden brown.

Makes 6-8 servings of twice baked potato casserole.

* Stephanie Gallagher
kidscooking.about.com