Whipped Potatoes with Cream Cheese

Whipped Potatoes with Cream Cheese
  • 8 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 2:00 Total Time


Add all
  • 3 lbs
    (1 1/2 kg)

    potatoes peeled and cut into chunks

  • 1/2 lb
    (225 g)

    cream cheese, softened

  • 3/4 cup
    (190 mL)

    plain yogurt with 2% b.f. or more

  • 2


  • 1/2 cup
    (125 mL)

    chopped green onions

  • 1 Tbsp.
    (15 mL)

    butter, melted

  • 1 Tbsp.
    (15 mL)


  • Salt and pepper to taste


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007