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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
- Make the potatoes. Make the mashed potatoes as directed on the package, omitting butter or margarine.
- Whip. Put them into a mixing bowl, add the remaining ingredients and whip with an electric mixer for 1 minute.
- 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.
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