Mashed Potato Bowls

Photo: Charles Walton; Styling: Leslie Byars Simpson

Recipe from


Ingredients

4 large potatoes (3 pounds)
2 teaspoons salt, divided
1 (8-ounce) package cream cheese, softened
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 tablespoon butter or margarine, melted
1/4 teaspoon paprika

Preparation

Cook potatoes, 1 teaspoon salt, and boiling water to cover in a Dutch oven 25 minutes or until tender. Drain and cool to touch.

Peel potatoes, and mash in a large bowl using a potato masher. Stir in remaining salt, cream cheese, and next 3 ingredients until blended.

Spoon mixture into 6 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large serving spoon; cover and freeze until firm. Place frozen bowls into heavy-duty zip-top plastic bags; freeze up to 1 month.

Remove from freezer, and place frozen bowls on a lightly greased baking sheet. Brush with butter, and sprinkle with paprika.

Bake frozen bowls at 450° for 15 minutes or until thoroughly heated and lightly browned.

Note:

Stanlay Webber, Winston-Salem, North Carolina,

September 1997