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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.
8
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
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
Imprimer ma sélection

Ingredients

  • 3 lbs
    (1 1/2 kg)
    potatoes peeled and cut into chunks
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    5 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 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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    SAVE UP TO $2.50
    ASTRO OR ACTIVIA YOGURT OR NATURE VALLEY BARS

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    $1.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    10 BONUS Air Miles Reward Miles when you buy 2
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    12 X 100 g SELECTED VARIETIES

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  • 2
    eggs
  • 1/2 cup
    (125 mL)
    chopped green onions
  • 1 Tbsp.
    (15 mL)
    butter, melted
  • 1 Tbsp.
    (15 mL)
    parsley
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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