Wonderful with stew!


  • 4 large potatoes (3 lbs)
  • 2 tsp salt, divided
  • 8 oz. pkg cream cheese, softened
  • 1 large egg, lightly beaten
  • 2 tbsp flour
  • 1/4 tsp baking powder
  • 1 tbsp butter, melted
  • 1/4 tsp paprika


Cook potatoes and 1 tsp salt until tender. Drain and cool to touch. Peel & mash in large bowl. Stir in remaining salt, cream cheese and next 3 ingredients till blended. Spoon into 6 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large spoon; cover and freeze till firm. Place in freezer zip-lock bags; and freeze up to 1 month. Remove from freezer and place on lightly greased baking sheet. Brush with butter and sprinkle with paprika. Bake frozen bowls at 450 for 15 minutes until thoroughly heated and lightly browned. Makes 6 bowls.

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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
Mashed Potato Bowls