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Whipped Potatoes with Cream Cheese https://www.metro.ca/userfiles/image/recipes/puree-pommes-terre-fromage-creme-1926.jpg PT30M PT1H00M PT2H00M
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.
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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 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
Whipped Potatoes with Cream Cheese

Whipped Potatoes with Cream Cheese

Rate this recipe
6 Votes
  • Gluten-free
8
servings
0:30
Preparation
1:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lbs
    (1 1/2 kg)
    potatoes, peeled and cut into chunks
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    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

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    SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    cream cheese, softened
  • 3/4 cup
    (190 mL)
    plain yogurt with 2% b.f. or more
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    SELECTED VARIETIES


    BLACK DIAMOND SLICED CHEESE 400 - 450 G OR SIGGI'S YOGURT 500 G

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    PILLSBURY TOASTER STRUDEL OR PIZZA POPS, LIBERTÉ GREEK YOGURT 4 X 100 G ANNIE'S CRACKERS

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    selected sizes


  • 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
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Gluten-free recipes

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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