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

Midnight Mashed Potatoes Recipe

Publisher Photo
Garlic, onion salt and Parmesan cheese season these mashed potatoes that get a bit of richness from sour cream. For a fancy look, use a pastry tip to pipe the potatoes into rosettes before baking.
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 6 medium russet potatoes, peeled and cubed
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced chives
  • 1 teaspoon salt
  • 3/4 teaspoon onion salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 153 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 521 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute garlic in butter.
  2. Drain potatoes and place in a large bowl. Add garlic; beat until smooth. Add the remaining ingredients and mix well.
  3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 8 servings.
Originally published as Midnight Mashed Potatoes in Quick Cooking November/December 2002, p59

Nutritional Facts

1 serving (3/4 cup) equals 153 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 521 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Midnight Mashed Potatoes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 3, 2010

"I shared this recipe with my sister. She wasn't sure so she made plain mashed potatoes and these. The Midnight Mashed Potatoes were completly gone. Definelty our favorite holiday potatoes and are no work than the regular."

MY REVIEW
Reviewed Dec. 17, 2008

"I made these potatoes several years ago and have been making them ever since! My family loves the blend of flavors and they are so easy!"

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