A Vegetarian Finnish Mashed Potato Casserole Food

A VEGETARIAN FINNISH MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 375F and butter a 9×13 inch glass baking dish.
• Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. Drain well. Remove the bay leaf.
• Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. Using an electric mixer, beat the vegetables until mashed but still chunky.
• Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
• Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
• Add the sliced onions and sauté until beginning to brown, about 5 minutes.
• Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. Season the onions with salt and pepper and spread evenly over the mashed vegetables.
• Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.

SWEETENED POTATO CASSEROLE (IMELLETTY PERUNALAATIKKO)

Steps:

• Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
• Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped) for 3-4 hours or overnight.
• Preheat oven to 150°C.
• Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
• Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
• Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
• Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

VEGAN MASHED POTATOES

Steps:

• Place potatoes, garlic, rosemary, and thyme in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
• Transfer boiled potatoes and garlic to a bowl; discard rosemary and thyme. Add olive oil, salt, and pepper. Mash with a potato masher, adding cooking water to reach desired consistency.