Recipe - Mashed Potato Casserole Garlic Green Chilie

20 Cloves Garlic, unpeeled
3 One half pound White potatoes, peeled
3 ounce Cream Cheese, Room Temp
One half cup Sour cream
1/3 cup Milk
1 cn Diced green chilies, 4
Oz/Drain
1 teaspoon Salt
3 tablespoon Butter or margarine

Put the garlic cloves into a saucepan and cover with water. Bring to a
boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press
the garlic out of the skins into a small bowl. Cut the potatoes into
quarters and steam over boiling water 2025 minutes, or until tender. Drain
and put into a large bowl. With an electric mixer beat the hot potatoes
until well mashed. Beat in the garlic, cream cheese, sour cream, milk,
green chilies, salt and 2 tablespoons butter or margarine. Beat until
smooth and fluffy. Transfer to a greased 2quart casserole and cool. Cover
and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour
before cooking. Dot with 1 tablespoon butter and bake, covered, in a
preheated 350degree oven 30 minutes. Uncover and continue baking 25
additional minutes. Note: For those who like very spicy food, substitute a
4ounce can of chopped jalapeno chilies for the chopped green chilies.
Serves 810; approximate preparation time, 50 minutes. From 'The Book of
Regional American Cooking Southwest,' by Jan Nix.

Posted to MCRecipe Digest V1 #543 by Nancy Berry nlberry@prodigy.net on
Mar 27, 1997