Mashed Potato Casserole With Garlic And Green Chile

This is the perfect side dish for any meat or fish. A little spicy and creamy.

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 20 to 25 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 2-quart 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 350 degree oven 30 minutes.

Uncover and continue baking 25 additional minutes.

garlic cloves, white potatoes, cream cheese, sour cream, milk, diced green chilies, salt, butter