Ingredients:
1. Potatoes- 10 (about 3 1/2 lbs).
2. Cream cheese- 1/2 lb.
3. Butter- 1/4 cup.
4. Green onions- 1 cup, chopped.
5. Sour cream- 1 cup.
6. Fresh parsley- 1/2 cup, minced.
7. Marjoram- 1 pinch, dried.
8. Fresh breadcrumbs- 1/2 cup, coarse.
Also needed:
1. Salt and
2. Pepper.
Instructions:
1. In a large pot full of boiling water, cook potatoes for 20 minutes or until tender but not drippy.
2. Drain and let cool slightly. Then peel.
3. With a potato masher, mash until smooth. Then, without using an electric mixer, blend in cream cheese and butter until melted.
4. Mix in onions, sour cream, parsley, marjoram and salt and pepper to taste.
5. Transfer to a 8 inch (2 L) baking dish having a smooth top.
6. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let it dissolve for 24 hrs in refrigerator. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and the top is lightly golden.
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1. Potatoes- 10 (about 3 1/2 lbs).
2. Cream cheese- 1/2 lb.
3. Butter- 1/4 cup.
4. Green onions- 1 cup, chopped.
5. Sour cream- 1 cup.
6. Fresh parsley- 1/2 cup, minced.
7. Marjoram- 1 pinch, dried.
8. Fresh breadcrumbs- 1/2 cup, coarse.
Also needed:
1. Salt and
2. Pepper.
Instructions:
1. In a large pot full of boiling water, cook potatoes for 20 minutes or until tender but not drippy.
2. Drain and let cool slightly. Then peel.
3. With a potato masher, mash until smooth. Then, without using an electric mixer, blend in cream cheese and butter until melted.
4. Mix in onions, sour cream, parsley, marjoram and salt and pepper to taste.
5. Transfer to a 8 inch (2 L) baking dish having a smooth top.
6. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let it dissolve for 24 hrs in refrigerator. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and the top is lightly golden.
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