I love mashed potatoes. And I love mashed potatoes even more when they are delicious enough to stand on their own, meaning, they don’t need to be smothered in gravy to be eaten by the forkful.
These baked smashers are just that – packed with flavor and decadence and so creamy and perfect that they were absolutely divine when paired with the pork tenderloin I posted yesterday.
The baking gives them a slight but wonderful browning on the top and helps the potatoes and all inclusive ingredients meld together in utter potato bliss.
I cut down the cream and butter from the original recipe so as not to feel too guilty, especially since I made an over-the-top calorie-laden dessert and didn’t want to blow all my calories on taters.
A wonderful way to change up traditional potatoes, this baked mashed version smothered in gravy or not will be gracing our table often, I am sure! Thanks, Reyna!
One Year Ago: Perfect Pumpkin Roll
Two Years Ago: Sweet and Sour Chicken with Pineapple and Red Onions
I suppose if you really want to cut the calories even further (big sigh!), you could substitute milk for the cream, knowing that a certain level of decadent creaminess will be sadly lacking (but may help your thighs feel better about themselves).
- 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.
Recipe Source: adapted from Reyna M.