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MASHED POTATO CASSEROLE
May be made up to 2 days ahead and refrigerated until baked. Try with Coeur d'Alene Cellars Viognier.
6 large baking potatoes, peeled
8 ounces cream cheese (may use light)
1 small onion, minced
2 eggs, beaten lightly
2 tablespoons flour
salt and pepper to taste
1 3/4 cup canned, fried onion rings
Boil potatoes until soft and beat until fluffy. Add remaining ingredients except fried onions and beat again. Put in a 9 by 13-inch casserole.
Bake at 325 degrees for 35 minutes or 45 minutes if refrigerated. Sprinkle with onion rings and bake an additional 10 minutes. If made ahead, bring to room temperature before baking. Serves 12.
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