Tuesday, July 22, 2014

Mashed Potato Bake

This is a nice change from mashed potatoes served from the pot after being boiled.  I added some vegetables to the original recipes to give it some personality.  As a potato lover, I knew, I would like this and was happy to see that others did also.  The cream cheese makes a major difference.  The creaminess and added flavor makes the dish.

Mashed Potato Bake


5 pounds potatoes, peeled and quartered

1 cup shredded carrots
1 onion, diced
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1/4 cup fat-free milk
1 teaspoon onion salt
1/4 teaspoon salt
dash pepper


Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, mash the potatoes.  I user a ricer and it does a magnificent job.

Add the remaining ingredients; beat until blended. 

Transfer to a round. baking dish coated with cooking spray.

Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned. 
*Originally published as Mashed Potato Bake in Country Woman September/October 2004, p36

Linked to:  Waste Not Want Not Wednesday     What's Cooking Wednesday     Wonderfully Creative Wednesdays            Allergy Free Wednesday  Gluten-Free Wednesday

1 comment:

  1. Hi Chaya, I think I would love this mashed potatoes too! The addition of cream cheese certainly sounds delicious!


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