Creamy Potato Bake

Instant mashed potatoes whipped with whipped cream cheese, egg and green onion, dotted with butter and baked at 350°F for 30 minutes. Serves 6.

Naturally gluten-freeVegetarianNo added sugar

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Creamy whipped potato bake with a golden top, green onion and melting butter
  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield Serves 6

Updated

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This shortcut potato casserole from Sandra Mills's recipe book turns instant mashed potatoes into something special. They are whipped with whipped cream cheese, a beaten egg and green onion, which makes them puff slightly and turn golden in the oven.

Ingredients

  • Instant mashed potatoes for 6, prepared according to package directions without butter or margarine
  • 4 ounces of Temptee whipped cream cheese
  • 1 beaten egg
  • 2 tablespoons finely chopped green onion
  • Butter, to dot the top

Instructions

  1. Make the potatoes. Make the mashed potatoes as directed on the package, omitting butter or margarine.
  2. Whip. Put them into a mixing bowl, add the remaining ingredients and whip with an electric mixer for 1 minute.
  3. Bake. Transfer to a well-greased baking dish or souffle dish, dot the top with butter and bake at 350°F for 30 minutes. Serves 6.

Gluten-freeVegetarianNo added sugar

Tips

  • Freshly mashed potatoes work too; use about 4 cups.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures