Mashed Potatoes Supreme Recipe
Mashed Potatoes Supreme Recipe photo by Taste of Home

Mashed Potatoes Supreme Recipe

Publisher Photo
Says Julia Daubresse of Sun City Center, Florida: “I received this recipe from my sister some 60 years ago and so many people have requested it since then! The potatoes are rich, creamy and taste like twice-baked. It offers make-ahead convenience, so it’s great for potlucks.”
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 3 pounds medium red potatoes, quartered
  • 2 packages (3 ounces each) cream cheese, cubed
  • 1/2 cup butter, cubed
  • 1/2 cup half-and-half cream or milk
  • 1 medium green pepper, chopped
  • 4 green onions, thinly sliced
  • 1 jar (2 ounces) sliced pimientos, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided

Directions

  1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
  3. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Mashed Potatoes Supreme in Simple & Delicious January/February 2008, p33

Reviews for Mashed Potatoes Supreme

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2014

"Very good but found that recipe was too much for my 7 x 11 to hold."

MY REVIEW
Reviewed Nov. 26, 2013

"This is my family's favorite potato dish! I have been making it since it was first published. I make it ahead for large dinners since it keeps well in the refrigerator and reheats beautifully. Everyone raves about it! I will be making it tomorrow to serve for Thanksgiving!"

MY REVIEW
Reviewed Mar. 8, 2013

"This is such a tasty recipe. I used regular russets, an orange pepper and left out the pimientos. I think I am going to mix in some bacon the next time I make it."

MY REVIEW
Reviewed Sep. 30, 2011

"This is a favorite of mine to pull out for special occasions. It puts a whole new flare on your normal mashed potatoes. I have even made the whole receipe and frozen half. It tasted great defrosted! Also have made 2 days in advance (unbaked)and keeps well in fridge."

MY REVIEW
Reviewed May. 29, 2011

"This dish is delicious. Made a half portion and adjusted the ingredients, turned out terrific. A keeper!"

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