5 lb PRODUCT OF U.S.A., No. 1 GRADE
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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