A delightful twist on the classic mashed potato casserole, perfect for festive gatherings.
Peel and cut the potatoes into chunks.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Boil the potato chunks in salted water until tender.
Check doneness by piercing a potato chunk with a fork; it should slide in easily.
Mash the cooked potatoes in a mixing bowl until smooth.
For extra smooth potatoes, use a potato ricer instead of a masher.
Mix in the cream cheese, butter, sour cream, garlic powder, salt, and pepper until well combined.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Beat the eggs and fold them into the potato mixture.
Add the eggs gradually to avoid curdling.
Spread the mixture into a greased 9x13 baking dish.
Smooth the top with a spatula for an even bake.
Cover with foil and refrigerate overnight.
Chilling allows the flavors to meld together beautifully.
Bake the casserole at 350°F (175°C) for 45 minutes, covered.
Remove the foil in the last 10 minutes for a golden top.
Serve warm and enjoy your creamy holiday potato bake.
Garnish with chopped parsley for a pop of color.
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