Total Time
40mins
Prep 20 mins
Cook 20 mins

Not your ordinary mashed potatoes!

Ingredients Nutrition

Directions

  1. Mash potatoes with mayo, sour cream, milk, eggs, and mustard.
  2. Spoon into greased pan and top with cheese.
  3. Bake at 350 degrees for 20-30 minutes or microwave on high 7 minutes.

Reviews

(5)
Most Helpful

Great taste; although the texture was a bit different; it wasn't fluffy but definitly creamy. It could have been the fact that I used low fat sour cream. For me, it came out looking like a souffle; which I thought was cool. I did increase the baking time by about 15-20 minutes. But I would definitly make again.

TheDancingCook December 13, 2002

I scaled this back (for 3) and used 4 small/medium nadine potatoes but could not bring myself to use the full amount of mayo, sour cream and milk and eggs (felt I would have a liquid mess but I may have been wrong and maybe it should have turned out more along the lines of a soufle) but that said I added 1/4 cup of mayo (full egg type), 1/8 cup sour cream. 1/8 cup milk (low fat) and 1 egg but 2 teaspoon of dijon mustard and it mashed to a beautiful smooth consistency, put it into a small lightly greased dish and topped with the cheese (think I may of used closer to half a cup of sharp vintage cheddar - sorry love the stuff but next time would sprinkle with a little hot paprika) and baked for 30 minutes at 160C fan forced oven for 35 minutes and it was cooked to perfection with a lovely brown cheesy crust and soft potatoe pillow to eat. Thank you Indiana Nurse, made for I Recommend Tag Game and recommended by 4-H Mom.

I'mPat June 04, 2010

This was awesome. I used left over mash potatoes for this. Talk about sprucing them up. YUMMY! I loved the flavor. Oh - this is my new recipe for leftover mash potatoes. Thanks.

4-H Mom April 28, 2009

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