Cream Cheese Potatoes
Delicious mashed potatoes, a versatile side dish that can be prepared ahead and frozen for later baking. Perfect for Shepherd's Pie.
Delicious mashed potatoes, a versatile side dish that can be prepared ahead and frozen for later baking. Perfect for Shepherd's Pie.
- Carbohydrate 20.6938716182108 g
- Cholesterol 43.21263388 mg
- Fat 13.4182939458941 g
- Fiber 2.04604171259026 g
- Protein 5.63256479283378 g
- Saturated Fat 7.54806374526524 g
- Serving Size 1 1 Serving (175g)
- Sodium 181.786887687392 mg
- Sugar 18.6478299056205 g
- Trans Fat 1.89668148308608 g
- Calories 222 calories
Step-by-step
- Blend until light.
- Put in 9" baking dish.
- Sprinkle can of dried onions on top.
- Bake at 300 degrees for 35 minutes.
- Cover with foil for the first 15 minutes.
- If doubling the recipe...1 hour, 15 minutes.
Working around limited freezer space requires a dish that transitions seamlessly from storage to the oven without degrading in quality. This recipe builds its structural integrity on cold storage capability, allowing the prepared mixture to sit securely until heat transforms it into a cohesive casserole. Controlling moisture levels remains critical when incorporating starchy bases into dairy-heavy matrices. Excess water trapped in the potato cells will weep during the 300-degree bake, separating the fats from the cream cheese and resulting in a grainy, watery pool rather than a velvety crumb. Thoroughly mashing the potatoes without liquid before integration establishes the dry base necessary to absorb the heavy fats and binding proteins. Whole eggs act as the primary structural stabilizer, coagulating under moderate heat to lock the whipped starches into a firm yet yielding mass that holds its shape when portioned. When scaling this preparation upward, expect thermal mass to increase significantly; doubling the batch requires extending the baking time to one hour and fifteen minutes to ensure the center reaches proper heat penetration. Utilizing standard 9-inch baking dishes ensures even thermal distribution across the dense matrix. Covering the vessel with foil for the initial fifteen minutes traps steam to gently heat the interior without scorching the dairy solids on top. Removing the barrier afterward allows the dehydrated onion topping to achieve a crisp finish while evaporating residual surface condensation. Flour functions here as a minor thickening agent rather than a primary binder, stabilizing the emulsion against breaking under prolonged heat exposure. Substituting standard wheat flour with a gluten-free alternative requires no adjustment to the two-tablespoon measurement, as the starch profile adequately binds the trace liquids present in the onions.
