Wednesday, October 10, 2012


2 1/2 lb peeled and quartered potatoes
1/2 cup mayo-type salad dressing
8-oz cream cheese, softened
1 tsp onion powder
1/4 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
Paprika for garnish

Place the potatoes into a large saucepan and cover with water and bring to a boil.  Reduce the heat to medium and cook approximately a hour half or until softened.  Drain potatoes well.

Transfer the potatoes to a large mixing bowl and mash with electric mixer.  As the potatoes are mashed, gradually add the salad dressing, cream cheese, onion powder, and garlic powder.  Stir in the salt and pepper and mix until light and fluffy.

Lightly spray a 1 1/2 to 2-quart freezer-proof casserole dish with nonstick cooking spray.  Transfer the mashed potatoes to the dish.  Sprinkle the paprika over the top.  Cover tightly and freeze.

To serve, remove casserole from freezer and allow to thaw.  Baked thawed casserole at 350 degrees for approximately 1 hour or until heated through.

Garnish with a sprig of fresh herbs, if desired.

Yield: 10-12 servings

NOTE: To bake this casserole immediately after making (and not freezing), bake at 350 degrees for 40-45 minutes until heated through.

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