Rutabaga and/or celeriac give this casserole a more nuanced flavor, but you could also use turnips or kohlrabi—or make it with all potatoes instead.

Carolyn Malcoun
Carolyn Malcoun
EatingWell.com, October 2020

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Recipe Summary

active:
30 mins
total:
2 hrs
Servings:
14
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes, rutabaga (and/or celeriac) and garlic in a large pot. Cover with water. Cover and bring to a boil over high heat. Adjust heat to maintain a lively simmer. Cook until the vegetables are tender, about 15 minutes.

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  • Meanwhile, preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Drain the vegetables and return to the pot; mash with a potato masher. Add cream cheese, yogurt, milk, 1 tablespoon thyme, salt and pepper; mash until evenly incorporated. Scrape into the prepared baking dish. Sprinkle with the remaining 2 teaspoons thyme.

  • Bake until the casserole is golden brown, 1 to 1 1/4 hours. Let cool for 15 minutes before serving.

Tips

To make ahead: Prepare through Step 3 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.

Nutrition Facts

174 calories; fat 5g; cholesterol 9mg; sodium 272mg; carbohydrates 25g; dietary fiber 3g; protein 8g; sugars 7g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 197IU.
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