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Parmesan cheese forms a crispy, golden-brown coating over Mary Powell's velvety mashed potatoes. "This side dish is always on our table for special-occasion meals," she adds from Athens, Pennsylvania.
Originally published as Chive Mashed Potato Casserole in Country Woman December/January 2008, p8
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Reviewed on Apr. 14, 2010 by KarenLiz
Oops. 2 more changes I did make were using reduced fat cream cheese and low fat sour cream. Still tasted fantastic.
This was so absolutely delicious. They 4 adult and 1 child who ate it agreed as well. I did add a bit of salt to taste appx about 1 tsp. but that was the only change.
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