Mashed Potatoes With a Twist

What’s fat-free, cholesterol-free, high in vitamin C, vitamin B6 and potassium, a great source of dietary fiber and dirt cheap? Potatoes, of course!

If you, like me—you load up on potatoes when they are priced well—you may be looking for ways to prepare them that are a bit out of the ordinary. I have just what you’re looking for: mashed potatoes with a twist.

This recipe, compliments of the Idaho Potato Commission, is a perfect way to use up leftover mashed potatoes. The second is sure to become a family favorite. Just don’t tell the kids it’s leftovers!

Baked Mashed Potatoes

Serves: 6-8

Ingredients

• cooking spray
• 8 cups mashed potatoes (leftovers if you have them)
• 1 egg, slightly beaten
• 1 cup sour cream
• 1 cup small curd cottage cheese
• 5 green onions, finely chopped
• 8 butter crackers crushed OR 1/2 cup shredded cheese

Instructions

1. Preheat oven to 350 F. Spray a 1 1/2 quart casserole dish with cooking spray. In the bowl of an electric mixer, combine potatoes, egg, sour cream, cottage cheese and onions at medium speed. Spoon potato mixture into casserole dish. Sprinkle with crushed crackers or shredded cheese, and bake for 30 minutes.

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