golden mashed potato bake.

February 28, 2014 § 1 Comment

I’m rather unapologetic when it comes to my love of french fried onions.  These unassuming little crispy bits are so super satisfying.  I have been known to accidentally, ahem, scoop them off the top of casseroles, leaving other servings sadly onion free.  Oops!  My bad!

That, ladies and gentlemen, is the joy of cooking for yourself.  You can scoop up ALL the french fried onions from this potato bake!  Muahahaha.


Anyways.  They aren’t the only reason I made this dish.  But they played a major role.

This is a classic, feel good, warm and fuzzy recipe from Taste of Home.  Kudos to my Mom for finding it, and making it for me the first time.

I love the combination of Russet and sweet potatoes.


Golden Mashed Potato Bake

Recipe from Taste of Home

  • 4 medium Russet potatoes, peeled and cubed
  • 4 medium sweet potatoes (not yams), peeled and cubed
  • 1 8-oz package of reduced fat cream cheese, cubed
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried parsley flakes (or 2 tablespoons chopped fresh parsley)
  • 2 tablespoons minced chives
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 2.8-oz can french fried onions

What to do:

Peel and cube your potatoes.

Place them in a very large stockpot and add enough water to cover.  Bring the potatoes to a boil.  Reduce heat, then cover and simmer for 20 minutes.  Test potatoes with a fork to see if they are tender.  Drain.

Preheat your oven to 350 degrees.

In a large bowl or in the stockpot, blend the cubed cream cheese into the potatoes until smooth.  Then beat in the eggs, flour, parsley, chives, salt and pepper.  I used a potato masher and easily mixed everything by hand.

Transfer the potatoes to a nonstick or greased 3-qt baking dish.  Bake uncovered for 45 minutes.

Carefully remove the dish from the oven and sprinkle the potatoes with the French fried onions.  Bake for 5-10 more minutes, until top begins to brown.


Note:  This makes 8-10 generous servings.  My mom also noted that this recipe freezes well – just leave out the French fried onions until you are ready to reheat and serve.


P.S. When in doubt, just add more french fried onions.



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