Zutaten für Mashed Potato Bake
- Russet Potatoes
- 18% Table Cream
- 1/4 cup (55g) unsalted butter
- 4 oz (115g) cream cheese
- Salt And Pepper
- Paprika (optional)
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Zubereitung von Mashed Potato Bake
- Peel and chop 2 lbs russet potatoes into roughly 1-inch pieces.
- Place potatoes in a large saucepan. Add enough water to cover, along with 2 teaspoons of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender (about 15-20 minutes). Drain well and return potatoes to the saucepan.
- Add 1/4 cup (60ml) 18% table cream, 1/4 cup (55g) unsalted butter, and 4 oz (115g) cream cheese to the potatoes. Mash using a potato masher or electric mixer on low speed until smooth and fluffy.
- Season generously with salt and pepper to taste.
- Transfer the mashed potatoes to a greased 3- or 4-quart casserole dish.
- Cool the potatoes to almost room temperature. Cover and refrigerate for up to 24 hours.
- Preheat oven to 325°F (160°C).
- Before baking, pour 1/2 cup (120ml) milk over the cold mashed potatoes.
- Cover the casserole dish and bake for 30 minutes.
- Remove from oven, stir gently with a wooden spoon, and return to the oven. Continue baking, covered, for another 15-20 minutes, or until thoroughly heated through and bubbly.
- If desired, sprinkle lightly with paprika before serving. Garnish with chopped green onions and/or cooked bacon (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
62g
Carbs
16g
