"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mashed Potato bake Recipe

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This recipe for Mashed Potato bake, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheri Williams - Arlington Ward
Added: Monday, March 31, 2008


5 c. water
4 c. frozen hash browns
1 - 7.6 oz. pkg Betty Crocker Butter and Herb Mashed Potato Mix
1/2 c. (1 stick) butter
4 oz. cream cheese
1/2 tsp. pepper
2 c. canned french-fried onion rings
1 c. monterey jack cheese
1/2 c. sour cream
1/2 tsp. garlic salt
1/2 tsp. salt

Preheat oven to 350. Bring water to boil, add hash browns and cook for 5 minutes; drain. Prepare the mashed potato mix according to package directions. Soften the butter and cream cheese together in the microwave. In a large bowl, mix together the hash browns, mashed potatoes, butter and cream cheese, jack cheese, sour cream, garlic salt, salt & pepper. Place in a greased 2-qt. casserole dish. Bake for 25 to 35 minutes, or until golden on top. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer or until onions are golden brown




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