Monday, August 22, 2011

Bake Garlic Mashed Potatoes

Mashed potatoes are my absolute favorite food! Hot, cold, with gravy, or without-  I could eat them everyday! Most days I'm lazy and don't want to make a gravy to go with them so I'm always on the lookout for a delicious way to prepare them without having to go through the work of making gravy. I came upon a wonderful recipe for Bake Garlic Mashed Potatoes at Mel's Kitchen Cafe.

WOW! Just WOW! Creamy, smooth, and amazing. Not light in calories but that's OK with me. You have definately got to try this recipe.

Bake Garlic Mashed Potatoes
*Serves 6
5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes
8 ounces light or regular cream cheese
3-4 green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter
1 cup whipping cream

Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.
Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.
Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.

Here are my results: