Baked Mashed Potatoes

SUBMITTED BY: Nancy F. PHOTO BY: Kelly

"Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!"

PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste

READ REVIEWS (139)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
Bake 1 hour in the preheated oven, or until puffy and lightly browned.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 27, 2004 by claudygirl

These were wonderful ... much too quick and easy for the great results. I made these Thursday eve for the next day. When I put them in the baking dish, I was doubtful. The next day, I stirred them up and made peaks with a fork. An hour later, they were fluffy, and the tips were golden. Rave reviews. A definite keeper for any season or occasion. Update: 11/04, I continue to use this recipe as the best I've ever found in do-ahead mashed potatoes, and the concensus is they're even better. The recipe as written, including using Yukon Gold (as opposed to other varieties) is what makes it wonderful. It's a no-fail for me. Thanks again!

9 users found this review helpful

Reviewed on Sep. 10, 2003 by EDORCHAK

Do not make and bake this ahead of time or it will be dry and flat when reheated. DO MAKE IT and refrigerate it until you need it. Then bake and serve it right away! Then it is very tasty, high and pretty!

8 users found this review helpful

Reviewed on Dec. 11, 2006 by Lindsay

These are my husband's absolute favourite way to eat mashed potatoes, and one of mine as well. I follow the recipe to a T. I serve them to company a lot. I love that you can make them ahead, put them in the fridge, and then about an hour before people arrive while you're busy preparing the rest of the meal, you just stick them in the oven. Awesome.

6 users found this review helpful

MORE MEMBER REVIEWS