Mashed Potato Casserole

• 6-8 medium potatoes quartered & boiled
• 8 oz. cream cheese
• Milk
• Chopped onion or garlic if desired.

Mash boiled potatoes with cream cheese and milk. Mash until smooth. Spread into buttered 13x9 pan. Bake covered at around 350 for 30 minutes (if baking right away) and for about 75 minutes (if casserole is cold - can be made ahead and kept in the refrigerator; freezes well too - thaw before baking). Uncover with about 10 minutes baking time to go. Enjoy!

This is exactly how my mom typed the recipe to me via email and it has some good tips:

8 oz. of cream cheese (softened), some milk (you have to judge), 1/2 stick of butter (in about 5 chunks), and finely chopped onion, if you wish. Salt and pepper. Shouldn't be too liquid-y, but you don't want it firm/dry, either. If the drained potatoes are nice and hot when you are mashing them, the cream cheese and butter will melt in. Spread in 13x9 buttered pan; dot with butter. Bake lightly covered until steamy; bake uncovered for a while to brown a bit. Either 325 or 350, just so it's heated through well. You can always add a bit of milk as it's baking, if needed.

- Kathryn's Mom