Instructions: Peel potatoes and cut into chunks (about 2 inches square). Boil in salted water for about 20 minutes - until tender. Drain potatoes and place back in pot.

Mash potatoes with butter, then stir in milk and cheeses. (If serving "fussy eaters", you may want to puree cottage cheese before adding - I dont usually do this, but it made for a smoother texture the one time that I tried it) Stir in sour cream and desired seasonings. (I often use seasoned salt and a pinch of Cajun seasoning.)

Serve immediately as mashed potatoes or...

Place in two 8" square casserole dishes that have been sprayed with cooking oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for about 30 minutes.

I have yet to try freezing this; but I imagine that the casserole would freeze well (before baking). (I might consider leaving out the sour cream if freezing.)

I usually make one casserole to eat the night its prepared. I put the second half of the mashed potatoes into a microwave safe container and just refrigerate to serve later in the week. Since there are usually 5 of us for dinner, I freeze the extra portion of potato in a small freezer-weight ziplock to reheat in the microwave. Its not as good as fresh, but is acceptable for those "grab and go" nights.

Im not sure how long it would take to reheat the casserole from a frozen state. I would try 350 degrees and check on the casserole after 45 mins.

With Sour Cream:

Yield: 12 1/2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.