Baked Mashed Potatoes
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Baked Mashed Potatoes
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Oven Baked Mashed Potatoes are creamy, delicious, and easy to assemble ahead of time. But, don't tell anyone, I've got the secret on how to make them with instant potatoes!
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Ingredients
- 12 servings instant mashed potatoes prepared (or about 6 cups)
- 1 cup sour cream
- 4 ounce cream cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup unsalted butter sliced thin
- parsley for garnish
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Instructions
- Preheat oven to 350 degrees F.
- Prepare instant potatoes according to package directions. Make them thicker than normal by adding in some extra flakes.
- Once prepared, blend in sour cream, cream cheese, salt, pepper, and paprika.
- Pour into a buttered 13 x 9 baking dish. Sprinkle the top with a little pinch of paprika and place slices of butter over the top.
- Bake for 30-40 minutes. ENJOY.
Notes
- To make ahead of time, before baking, cover with foil and refrigerate for up to 24 hours. Remove from refrigerator and bake for 40-50 minutes uncovered. ENJOY.
- To use fresh potatoes, you'll need 6 cups of mashed, about 10-12 potatoes, peeled.
Nutrition Information
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Serving
0.5cup
Calories
332kcal
(17%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Cholesterol
60mg
(20%)
Sodium
681mg
(28%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 332kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 60mg | 20% |
| Sodium | 681mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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