baked mashed potatoes

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!

baked mashed potatoes

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 first 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 that it’s also highly nutritious.

Baked Mashed Potatoes

Serves: 6-8
  • 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
  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.

Spinach Mashed Potatoes

Serves: 6
  • 1 10-ounce package frozen chopped spinach
  • 6 potatoes, peeled and chopped
  • 1/2 cup butter
  • 1 cup sour cream
  • 1 tablespoon chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon dried dill weed
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350 F. Cook spinach based on package directions. Put potatoes in a large pot, cover with water and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, allow potatoes to cool for several minutes and mash.
  2. Combine the spinach, mashed potatoes, butter, sour cream, onion, salt and dill in a large bowl. Grease a medium casserole dish and transfer mixture to dish. Top with cheddar cheese. Bake for 20 minutes, until light brown and bubbly.
  3. Enjoy!
Photo: Some rights reserved by karindalziel


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6 replies
  1. Pat says:

    I like colorful food and am trying to get more veggies into my diet, so sometimes I’ll boil carrots, peas, and/or broccoli along with the potatoes and mash them all up together for more colorful potatoes. Avocado works beautifully in mashed potatoes as well.

  2. Carol Meeker says:

    I like Colcannon. There are more recipes than you can imagine, probably enough for a cookbook all its own! But here’s one:

  3. Pam Sloat says:

    We love potatoes in just about every shape, form, or fashion. And I make a lot of mashed potatoes using Half and Half instead of milk, giving them a richer flavor.
    Mary, many times when we have a lot of hungry mouths to feed, I would like to be able to peel and dice the potatoes ahead of time. Do you know the trick to keeping them from turning brown until time to boil them?

    • Teri Larsen says:

      I just put them into a bowl of water in the refrig until it’s time to cook them. You can also just put them in the pot you plan to cook them in, cover with water, and leave on the stove – if it won’t be too long before you cook them!

  4. DDFiddle says:

    I take boxed potato flakes and add half and half instead of milk and use my mixer and beat until soft and fluffy. You can’t tell that they aren’t from scratch!


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