Baked Mashed Potatoes
This dish is almost like a twice-baked potato without the trouble of stuffing the potato shells. You can prepare this dish a day ahead and refrigerate it until you're ready to bake it. Be creative and add your favorite fresh or dried herbs and/or cheeses to kick up the flavor and nutrition of this make-ahead side dish.
4 tablespoons butter or margarine - divided use
2 stalks celery, diced
1 small onion, diced
2 pounds (4 cups) potatoes, peeled and cubed
1/2 cup milk
2 large eggs, beaten
2 slices bread, crust removed, cut into small cubes
1/3 cup sour cream
Season to taste with salt and pepper
- Sauté celery and onion in 2 tablespoons butter until tender; set aside, reserving about 2 tablespoons for topping.
- Cook potatoes in salted water until fork tender, about 15 to 20 minutes. Drain.
- Mash potatoes with potato masher or electric mixer, gradually add the milk.
- Stir in beaten eggs, bread cubes, the celery/onion mixture and sour cream. Season with salt and pepper to taste.
- Spread potato mixture evenly into a well-greased 1 1/2-quart casserole. Sprinkle top with reserved 2 tablespoons celery/onion mixture and dot with remaining 2 tablespoons butter.
- Heat oven to 350°F (175°C).
- Bake uncovered for about 45 minutes or until lightly browned.
Makes 6 servings.
Tip: Recipe can be doubled.