Mashed Potato Casserole With Garlic And Green Chile

• 20 garlic cloves, unpeeled
• 3 1/2 lbs white potatoes, peeled
• 3 ounces cream cheese, room temp
• 1/2 cup sour cream
• 1/3 cup milk
• 1 (4 ounce) can diced green chilies, drained
• 1 teaspoon salt
• 3 tablespoons butter or 3 tablespoons margarine

1. Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain.
2. Cool slightly and press the garlic out of the skins into a small bowl.
3. Cut the potatoes into quarters and steam over boiling water 20 to 25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine.
4. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking.
5. Dot with 1 tablespoon butter and bake, covered, in a preheated 350 degree oven 30 minutes.
6. Uncover and continue baking 25 additional minutes.
7. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies.

garlic, white potatoes, cream cheese, sour cream, milk, green chilies, salt, butter

Taken from www.food.com/recipe/mashed-potato-casserole-with-garlic-and-green-chile-289437 (may not work)