Mashed Potato Bowls
- Reviews 1
Ready In: 50 mins
Yields: 6 bowls
Ingredients
- 4 large potatoes, peeled (about 3 pounds)
- 2 teaspoons salt, divided
- 1 (8 ounce) package cream cheese, softened
- 1 egg, lightly beaten
- 2 tablespoons flour
- 1⁄4 teaspoon baking powder
- 1 tablespoon butter, melted
- 1⁄4 teaspoon paprika
- pepper (optional)
Directions
- Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
- Mash the potatoes in a large bowl, using a potato masher.
- Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
- Spoon the mixture into 6 large mounds on a baking sheet.
- Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
- When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
- Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
- Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.
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