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Photo: Charles Walton; Styling: Leslie Byars Simpson Photo by: Photo: Charles Walton; Styling: Leslie Byars Simpson

Mashed Potato Bowls

This recipe goes with Company Beef Stew

Southern Living SEPTEMBER 1997

  • Yield: 6 servings


  • 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


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.


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Mashed Potato Bowls Recipe