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Publisher Photo
I received this recipe from a friend, but over the years I have added and subtracted ingredients until it was just right for my family. One of my friends calls it party potatoes. It's a great make-ahead dish with a delicious taste.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 4 medium potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 egg
  • 1 jar (2 ounces) pimientos, drained
  • 2 garlic cloves, minced
  • 1 tablespoon grated onion

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Place potatoes in a large bowl. Add the cream cheese, milk and butter; beat until smooth. Stir in the egg, pimientos, garlic and onion. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 8 servings.
Originally published as Mashed Potato Bake in Reminisce August/September 2009, p54

Nutritional Facts

3/4 cup: 203 calories, 14g fat (8g saturated fat), 66mg cholesterol, 119mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 4 medium potatoes, peeled and quartered
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 egg
  • 1 jar (2 ounces) pimientos, drained
  • 2 garlic cloves, minced
  • 1 tablespoon grated onion
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  2. Place potatoes in a large bowl. Add the cream cheese, milk and butter; beat until smooth. Stir in the egg, pimientos, garlic and onion. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 8 servings.
Originally published as Mashed Potato Bake in Reminisce August/September 2009, p54

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