This recipe can be made with reduced fat ingredients in order to cut down on the amount of fat it contains, and I have used non-fat sour cream in it as a means of reducing more fat and calories. But sometimes you just have to go for it! I love tarragon and grow it year round in my garden here in California, so this is a favorite casserole of mine for pot lucks and holiday dinners. However, I only mash half the potatoes, leaving the other half in chunks so there are bites of potato mixed in with the mashed potato.
TARRAGON POTATO CASSEROLE
1 – 5 pound bag Yukon gold potatoes, peeled and cut into one inch pieces
1 – 8 oz package extra sharp Cheddar cheese, shredded
1 – 8 oz package cream cheese, softened
1 cup sour cream
3/4 cup buttermilk
1/4 cup butter
2 tablespoons minced fresh chives
Preheat oven to 350 degrees F. Spray a 3 quart baking dish with nonstick cooking spray. In a large Dutch oven, combine potatoes and water to cover. Bring to a boil over medium high heat; reduce heat and simmer for 10 minutes or until potatoes are tender. Drain well, and return potatoes to the pot. Add Cheddar and remaining 7 ingredients to potatoes. Using a potato masher, mash potatoes to desired consistency. Spoon mixture into prepared baking dish. Bake 30 to 40 minutes or until golden brown.
1 tablespoon minced fresh tarragon
1-1/2 teaspoons salt
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