Irish Potato Casserole is a favorite recipe shared with me by my sister-in-law, Betty, many years ago. I have served it often as a side with Prime Rib or with Baked Ham with many compliments. This is a wonderful potato dish that you can prepare the day before and have ready for the oven before your guests arrive. Over the years, I’ve substituted low-fat cream cheese and sour cream with equally good results. It’s a winner, winner chicken dinner kind of recipe!
I’ve shared a photo of the casserole before baking. Every time I make this, I am in such a hurry to serve the meal, that I forget to take a picture after. The after picture would be very similar but with a browned top….never said I was a professional blogger!
This Christmas we will again, have the Irish Potato Casserole with Prime Rib and other family favorites!
IRISH POTATO CASSEROLE
8 to 10 medium potatoes, peeled
8 ounces cream cheese
8 ounces sour cream
1/2 cup melted butter
1/4 cup chopped chives
1 clove garlic, minced
1 teaspoon salt paprika
- Cook potatoes in boiling water until tender. Drain and mash.
- Beat cream cheese until smooth. Add potatoes and all other ingredients (except paprika) and beat until well combined.
- Spoon into lightly buttered casserole and sprinkle with paprika.
- Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Uncover and bake at 350 degrees for 35-45 minutes or until thoroughly heated.