Mashed Potato Casserole

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 -4 large shallots
• 3/4 cup fat-free chicken broth or 3/4 cup low-fat chicken broth
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 5 lbs yukon gold potatoes
• 4 ounces fat free cream cheese, softened
• 1 cup half-and-half
• 1 teaspoon baking powder
• 1/2 cup butter
• paprika
• salt
• pepper
• nonstick cooking spray

Recipe

• 1 preheat oven to 400 degrees.
• 2 peel and place shallots in small caserole dish a lid, coat shallots with olive oil, chicken broth, thyme and garlic powder.
• 3 cover dish and roast for 40-45 mins in hot oven.
• 4 set shallots aside in the casserole and reserve the liquid.
• 5 wash potatoes thoroughly, peel if desired (we like them skin-on!), cut potatoes into quarters and boil in large pot until done- about 20 mins, depending on size.
• 6 a few minutes before potatoes are done, scald the 1/2& 1/2 in a small saucepan and set aside, cut stick of butter in half, then cut each half into small pats (slices).
• 7 when potatoes are done cooking, drain and return to boiling pot, mash potatoes dry until they are well broken up, add roasted shallots and 1/4 cup of the reserved liquid, whip with a mixer until smooth.
• 8 add baking powder, fat free cream cheese and 4 tbs butter and enough scalded 1/2 and 1/2 to whip until the mixture is fairly creamy, salt and pepper to taste.
• 9 spray non-stick cooking spray onto 13"x9" oven-proof dish.
• 10 pour in potato mixture and smooth out evenly in dish, place remaining thinly sliced butter pats on the surface and sprinkle lightly with paprika.
• 11 bake at 350 degrees until lightly browned on top (about 30-40 minutes).