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Party Potato Bake Recipe

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This recipe for Party Potato Bake is from My Mother's Table, 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:  
2 (8 oz.) packages reduced fat cream cheese
6 c. water
6 T. unsalted butter
2 cups 2% milk
1 (8 oz.) container low fat sour cream
1/4-1/2 c. minced yellow onion (or 3 T. dried onion)
2 T. dried parsley
1 (15.3 oz.) package instant mashed potatoes like Potato Buds or Hungry Jack
salt and pepper to taste
paprika
Directions:
Directions:
Preheat oven to 350 degrees and coat a deep (4-6 inches) glass baking dish with spray cooking oil.

Soften the cream cheese in a small saucepan over very low heat. In a large saucepan, heat the water and butter to boiling, then remove from heat. Add the cream cheese, milk and sour cream, stirring until cream cheese is dissolved. Stir in the parsley, onions and potato flakes, mixing until all ingredients are well combined. Sprinkle with salt and pepper, stir well and taste, adding more salt and pepper if desired.

Spread potato mixture into prepared pan, sprinkle with paprika, dot with bits of unsalted butter and bake 1 hour or until bubbling around edges and golden brown.
Number Of Servings:
Number Of Servings:
20 (or cut in half for 10)
Personal Notes:
Personal Notes:
This is a delicious way to serve potatoes. It tastes like real mashed potatoes but creamier and more savory. And obviously, it's a quick fix.
However, I must admit that the whole potato bud/instant potato thing is a little disturbing: Why would I ever use mystery potato flakes when I could use real mashed potatoes? Well you can make this same dish with real mashed potatoes, it just takes more time and effort. Either way, your dinner guests will love this. You can do all the prep in advance, put your pan of unbaked potatoes in the frig and bake it just before serving.

 

 

 

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