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Mashed Potato Casserole

This is my variant of a recipe I found at the supermarket on one of those recipe cards they have with products. I think this one was for parsley flakes or something. I left the parsley out (who eats dried parsley?) but it still tasted great. I've found it to be a great use for left over mashed potatoes from a recent feast. All quantities are based on my tastes and your's almost surely vary. Increase or decrease quantities to your hearts content. On to the recipe...

Take a couple of pounds of left over mashed potatoes and warm in the microwave. They don't have to be warm enough to eat, just hot enough so that they will mix well.

In a mixing bowl combine the warmed potatoes, 1/4 cup of milk, 4 onces (half a package) of cream cheese, 1/2 cup of sour cream, 2 gloves crushed garlic, and 1 cup shredded cheese (use whatever you like). Mix until smooth. Add salt, pepper (and parsley flakes if you like) to taste. Mix until blended.

Place mixture in a lightly greased casserole dish. Cover and bake in a 325 oven for 30-40 minutes.

Note... If you don't have left over mashed potatoes and want to make this recipe take 6 potatoes, peel, cube and cook as if you were going to make mashed potatoes. Throw the cooked potatoes (after draining into the mixer in place of the warmed leftovers.

Hmmm, I wonder how this would take with bacon bits added? :-)