Baked Home-style Mashed Potatoes Recipe

Baked Home-style Mashed Potatoes Recipe
Baked Home-style Mashed Potatoes Recipe photo by Taste of Home
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Baked Home-style Mashed Potatoes Recipe

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These flavorful mashed potatoes provide a hearty accompaniment to any meat entree--a sure pleaser!
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 pound cubed peeled potatoes
  • 2 tablespoons beaten egg
  • 1 tablespoon finely chopped onion
  • 2-1/2 teaspoons 2% milk
  • 2-1/2 teaspoons butter
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash celery seed
  • 1 slice white bread, cubed and toasted

Directions

Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 10-15 minutes or until very tender; drain well.
Transfer to a small bowl. Add the egg, onion, milk, butter, salt, pepper and celery seed; beat on low speed until light and fluffy. Stir in bread cubes.
Transfer to a greased shallow 3-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Home-Style Mashed Potatoes in Reminisce Extra May 2010, p52

Nutritional Facts

3/4 cup: 200 calories, 7g fat (4g saturated fat), 77mg cholesterol, 444mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1/2 pound cubed peeled potatoes
  • 2 tablespoons beaten egg
  • 1 tablespoon finely chopped onion
  • 2-1/2 teaspoons 2% milk
  • 2-1/2 teaspoons butter
  • 1/4 teaspoon salt
  • Dash pepper
  • Dash celery seed
  • 1 slice white bread, cubed and toasted
  1. Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 10-15 minutes or until very tender; drain well.
  2. Transfer to a small bowl. Add the egg, onion, milk, butter, salt, pepper and celery seed; beat on low speed until light and fluffy. Stir in bread cubes.
  3. Transfer to a greased shallow 3-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Home-Style Mashed Potatoes in Reminisce Extra May 2010, p52

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