I have updated this delicious casserole with almonds for taste and health. This is great for family dinners and guests as it serves 10 to 12.
5 lbs potatoes, peeled and quartered
1 stick butter
1 1/4 cups evaporated milk
8-oz cream cheese, softened (In my updated version, I like to use the tub of softened cream cheese with chives)
1 tsp garlic salt
1 tsp dried onion flakes
1 cup sliced plain almonds
1 tbsp fresh chopped parsley for garnish
Preheat the oven to 350 degrees.
Butter a 9 x 13-inch baking pan or dish; set aside.
Bring the potatoes to a boil in a large pot of hot, lightly salted water. Simmer until fork tender, approximately 20 minutes. Drain in a colander.
In a large bowl, mash the potatoes using an electric mixer. Add the butter, evaporated milk, cream cheese, garlic salt, and onion flakes. Whip on medium speed until potatoes are fluffy. Spoon the potato mixture into the prepared pan or dish.
Bake potatoes uncovered at 350 degrees for half an hour. Sprinkle the sliced almonds over the top of potatoes and bake another 15 minutes until lightly browned.
1 stick butter
1 1/4 cups evaporated milk
8-oz cream cheese, softened (In my updated version, I like to use the tub of softened cream cheese with chives)
1 tsp garlic salt
1 tsp dried onion flakes
1 cup sliced plain almonds
1 tbsp fresh chopped parsley for garnish
Preheat the oven to 350 degrees.
Butter a 9 x 13-inch baking pan or dish; set aside.
Bring the potatoes to a boil in a large pot of hot, lightly salted water. Simmer until fork tender, approximately 20 minutes. Drain in a colander.
In a large bowl, mash the potatoes using an electric mixer. Add the butter, evaporated milk, cream cheese, garlic salt, and onion flakes. Whip on medium speed until potatoes are fluffy. Spoon the potato mixture into the prepared pan or dish.
Bake potatoes uncovered at 350 degrees for half an hour. Sprinkle the sliced almonds over the top of potatoes and bake another 15 minutes until lightly browned.
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