Yummy Mashed Potato Bake
photo by Bay Laurel
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 828.06 ml mashed potatoes (hot or cold, can use a little less)
- 226.79 g package cream cheese, softened to room temp
- 2.46 ml onion powder (or to taste, or use 1/3 cup chopped yellow onion)
- 2 eggs, slightly beaten
- 29.58 ml all-purpose flour
- salt and pepper
- 44.37 ml butter, melted (see note) (optional)
- 99.22 g can French-fried onions
directions
- Preheat oven to 300 degrees F.
- Grease a 9-in square baking dish.
- In a large bowl, mix mashed potatoes with cream cheese, onion, eggs and flour.
- Beat at medium speed until well blended, then at high speed until light and fluffy.
- Add salt and pepper.
- Spoon into prepared baking dish.
- Top evenly with canned onions.
- Bake uncovered for 30-35 minutes.
- NOTE: if the potatoes don't already have butter mixed in with them, add 3 tbsp melted butter, along with all the other ingredients.
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Reviews
-
We think leftovers don't keep very well as the onion topping becomes soggy and the flavors are "off" when reheated. Wonderful when it's freshly made, however. :) ***March 2010 Review: I originally received this recipe from my pastor's wife, and it was titled Puffy Potato Casserole. I used prepared mashed potatoes (that already had butter, salt, pepper, and milk added in) probably a little more than 3 1/2 cups. Also, the original recipe I have said to bake at 350 for 50 minutes (I did 375 for 20 minutes since I had other items in the oven). It came together easily, and everyone enjoyed it.
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Great way to use those extra mashed potatoes that I always seem to have in the fridge. At first the texture was kind of 'gluey' so I added more potatoes then baked as instructed. Next time I think I will mix all the ingredients except the potatoes and then fold them into the beaten mix. I did also add 1 chopped green onion to this just for some color. Thanks for sharing this recipe Kitz.