Whipped Potatoes with Cream Cheese
| Preparation: | 30 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 1 h |
| Total: | 2 h |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 3 lb. (1.4 kg) potatoes, peeled and cut into chunks
- 1/2 lb. (225 g) cream cheese, softened*
- 3/4 cup (180 mL) plain yogurt with 2% b.f. or more
- 2 eggs*
- 1/2 cup (125 mL) chopped green onions
- 1 Tbsp. (15 mL) butter, melted*
- 1 Tbsp. (15 mL) parsley
- Salt and pepper to taste.
Preparation
Preheat oven to 350°F / 175°C.
Cook potatoes in a large pot of boiling water about 15 minutes or until tender.
Drain potatoes, put them back in pot over low heat for a few minutes to cook off all liquid. Rice potatoes with a ricer.
In a large bowl, beat cream cheese, plain yogurt, eggs, green onions, butter, parsley, salt and pepper together until smooth.
Whip riced potatoes into cheese mixture, mixing thoroughly.
In a greased baking dish, spread whipped potatoes.
Whipped potatoes can be prepared up to this point, covered and kept in the refrigerator for up to 2 days. They can also be frozen 1 to 2 weeks. Thaw them in the refrigerator and leave them at room temperature for 30 minutes before proceeding any further.
Bake at 350°F / 175°C about 45 minutes or until piping hot.
Suggestion
Add 2 sweet potatoes to vary the dish. Before baking, sprinkle large fresh breadcrumbs over potatoes for a crunchy topping* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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