A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Whipped Potatoes
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- #44250
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
5 pounds medium potatoes, peeled and cut into chunks
2 teaspoons salt, divided use
1 container (8 ounce size) whipped cream cheese (with chives if desired)
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
6 tablespoons margarine or butter, divided use
2 cups heavy whipping cream
paprika
directions
Preheat oven to 375 degrees F. Grease a 3-quart baking dish.
Place the potatoes in a large saucepan with enough water to just cover and 1 teaspoon salt. Bring the water to a boil over high heat. Cover the pan, reduce the heat to a low simmer, and let cook for 20 minutes or until the potatoes are soft.
Drain the potatoes well and place in a large bowl. Add the cream cheese, garlic salt, pepper, 4 tablespoons of the butter, and remaining 1 tsp salt. Mash the potatoes with a potato masher until desired consistency. Slowly add the heavy cream while stirring.
Spoon the mashed potatoes into the prepared baking dish. Dot with the remaining butter and sprinkle with the paprika.
Place in the oven and bake at 375 degrees F for 30 minutes or until the top is light golden brown.
Serve hot.
nutrition data
418 calories, 28 grams fat, 37 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
November 29, 2005
Part of CDKitchen's 2005 Thanksgiving Menu. The recipe didn't specify the method to mash the potatoes but since the title indicated they were "whipped" we used a mixer instead of a ricer or hand masher. The results were very good. The addition of the cream cheese kept the potatoes from getting gluey (which can happen with a mixer). The flavor of the cream cheese wasn't overpowering so they still tasted like mashed potatoes. Maybe not worth the trouble when basic mashed taters are so tasty, but it was nice to try something a little different.