Tarragon Mashed Potato Casserole Recipe

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Tarragon Mashed Potato Casserole Recipe
Tarragon Mashed Potato Casserole Recipe photo by Taste of Home
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Tarragon Mashed Potato Casserole Recipe

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Publisher Photo
You can prepare this casserole the night before and refrigerate it. Then simply reheat it in the microwave for a quick and easy side. —Kris Campion, Marshall, Minnesota
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 15 min.

Ingredients

  • 10 medium potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup butter, cubed
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon paprika, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, pepper, salt, garlic powder, tarragon and paprika if desired. Spoon into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before microwaving. Microwave, uncovered, on high for 10 minutes, stirring once. Microwave 4-6 minutes longer or until heated through. Yield: 9 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tarragon Mashed Potato Casserole in Simple & Delicious October/November 2011, p51

Nutritional Facts

3/4 cup: 322 calories, 18g fat (12g saturated fat), 58mg cholesterol, 320mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 10 medium potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup butter, cubed
  • 1 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon paprika, optional
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  2. In a large bowl, beat cream cheese and sour cream until smooth. Add potatoes; beat until light and fluffy. Beat in the butter, pepper, salt, garlic powder, tarragon and paprika if desired. Spoon into a greased 2-qt. microwave-safe dish. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before microwaving. Microwave, uncovered, on high for 10 minutes, stirring once. Microwave 4-6 minutes longer or until heated through. Yield: 9 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tarragon Mashed Potato Casserole in Simple & Delicious October/November 2011, p51

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MY REVIEW
voodoowitch User ID: 635464 134717
Reviewed Jun. 22, 2012

"Everyone really liked the taste of these and I liked that I could make them ahead. The only reason I didn't give them 5 stars was because the texture was a little odd."

MY REVIEW
bjsilve0 User ID: 172187 136824
Reviewed Nov. 19, 2011

"Tried these as a possibility for Thanksgiving because they can be made ahead of time. It worked beautiful and the flavor was WONDERFUL. I am using these for Thanksgiving."

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