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Fluffy Baked Mashed Potatoes Recipe

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This recipe for Fluffy Baked Mashed Potatoes, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Monday, April 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds Yukon Gold potatoes (about 5 medium), pealed and cut into 1-1/2 inch pieces
1 cup whole milk, at room temperature
4 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, at room temperature, cut into pieces plus more for the baking dish
3 large eggs, lightly beaten
Kosher salt and black pepper

Directions:
Directions:
Heat oven to 400 F.

Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover and steam until very tender, 18-22 minutes. Strain and return the potatoes to the pot.

Add the milk, cream cheese, butter 2 teaspoons salt, and 1/2 teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8 inch or other 2-quart baking dish. Bake until set and golden, 25-30 minutes (or 40 minutes if refrigerated before baking).

The potatoes can be baked and cooled up to one day ahead of time. Add 10 minutes to the baking time.

 

 

 

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