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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Mashed Potatoes Recipe

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This recipe for Baked Mashed Potatoes is from A Legacy of Recipes from Patricia Bolger Hieb, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds Yukon Gold Potatoes, peeled and cubed

½ cup butter

¼ cup milk

1 8 oz pkg cream cheese, softened

1 onion, grated

1 egg

salt and pepper to taste
Directions:
Directions:
Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain.

In a large bowl, mash potatoes with the butter and milk.

With a hand mixer, beat in cream cheese and onion.

In a small bowl, beat the egg with a little bit of the mashed potatoes.

Stir into potatoes, and season with salt and pepper.

Transfer to a 2-quart casserole dish.

Bake 1 hour or until puffy and lightly browned.
Number Of Servings:
Number Of Servings:
12

 

 

 

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