Mashed Potato Casserole (Jaffray)

Prep Time: 15 minutes, cook time 25 minutes, bake time 30 +/- mintues.

Cooking Time 30 minutes

Serving: 4

A Word From The Cook

This was a dish served to us by friends Bruce and Lorraine.   This was a Jaffray family favourite passed down from Bruce’s mom.


  • 9 large potatos (I prefer white vs. russett)
  • 1 Pkg Cream Cheese
  • 1 Cup Sour Cream
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 2 Tbsp Butter


  1. Cook peeled potatoes in salted water until tender.   Drain, then mash until smooth.
  2. Add remaining ingredients and beat with a beater until light and fluffy.
  3. Let cool slightly and place in a large greased casserole dish (9 X 13).
  4. Pat top with more butter, cover with plastic wrap and refregerate.  (will keep in the fridge up to 4 days before serving).
  5. Remove from fridge 1 hour before baking.  Bake uncovered in 350° oven for about 30 minutes (until heated through).
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