This is one comforting side dish that you can prepare ahead. My brother was always quick to dive into these creamy and fluffy potatoes when Mom served them with dinner. My sisters and I kept our eyes on him to be sure we'd get our fair share.
-Darlis Wilfer, Phelps, Wisconsin
Baked Mashed Potatoes Recipe photo by Taste of Home
4 large potatoes (about 2 pounds), peeled and quartered
1/4 cup whole milk
1/2 teaspoon salt
2 tablespoons butter, melted divided
1 large egg, beaten
1 cup sour cream
1 cup cream-style cottage cheese
5 green onion, finely chopped
1/2 cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350° for 20-30 minutes or until crumbs are lightly browned.
Editor's Note: This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking.