Thanksgiving Side-Dish: Whipped Potato Casserole

Whipped Potato Casserole

As you know, I am a culinary instructor, but I am also a personal chef to an older couple (91 and 97 years old) who are trying to stay in their home just a little longer.  (They also are newly-weds.) And to win the job, I made this mashed potato casserole.  We have now been together for three years in this arrangement and this potato dish is still the favorite.  It’s great because it can be made ahead and baked later.  And it has been said that these potatoes may be better than my Southern grandmother’s mashed potatoes!  I serve this dish at Thanksgiving; because it is one I can prepare in advance and then bake the last 20 minutes with the turkey. 

4 potatoes, cooked and mashed

1 ½ cups cottage cheese

1/3 cup sour cream

1 tablespoon minced green onion

Salt and pepper to taste

Pats of butter

Mix together the mashed potatoes, cottage cheese, sour cream and onion.  Salt and pepper to taste.  Pour the mixture into a prepared 1 ½ quart casserole dish.  Place the pats of butter on top and bake 350 for 20 minutes. 

Tips:

 To speed up the cooked potato process, peel and cut the potatoes in large chunks and boil in salted water until soft when pierced with a fork.

Mash the potatoes while they are still hot.  If the potatoes cool, the consistency of the casserole will be paste.

While the potatoes are boiling, in a small bowl mix together the cottage cheese, sour cream and onion.