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Cheesy Mashed Potatoes

Cheesy Mashed Potatoes

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Submitted by sparks

Ultra fluffy and cheesy baked mashed potatoes.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

6 6
MEDIUM MEDIUM POTATOES
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML BUTTER
½ 2.5
TEASPOON ML BAKING POWDER
3 45
TABLESPOONS ML LIGHT CREAM (HALF&HALF)
¼ 59
CUP ML MILK
1 ½ 43.3
OUNCES ML/G CREAM CHEESE
4 115.6
OUNCES ML/G OLD ENGLISH CHEESE *
2 2
EACH EACH EGG YOLKS *
2 2
EACH EACH EGG WHITES *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Boil potatoes in jackets.

Peel and force through a sieve or ricer. Pre-heat oven to 450℉ (230℃) F.

Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes.

Combine milk, cream cheese and Old English cheese in a saucepan.

Heat, stirring, until cheese melts.

Add a few tablespoons at a time to potatoes, beating after each addition until all of the cheese mixture has been incorporated and the potatoes are light and fluffy.

Stir beaten egg yolks into potatoes.

Beat egg whites until consistency of meringue and fold into the potatoes.

Transfer to a buttered 1 ½ to 2 quart (2 litre) ovenproof casserole dish. Sprinkle with Parmesan cheese, and bake until beautifully browned, about 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 263 43% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 510mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 21%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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