Randy Mayor; Lydia DeGaris-Pursell
This dish is baked in a springform pan to make a mashed-potato "cake."


10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 217
Caloriesfromfat 18 %
Fat 4.3 g
Satfat 2.1 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 6 g
Carbohydrate 39.5 g
Fiber 3.9 g
Cholesterol 50 mg
Iron 1.2 mg
Sodium 456 mg
Calcium 67 mg


3 (1-ounce) slices white bread
7 cups peeled baking potato, cut into 2-inch pieces (about 3 pounds)
2 tablespoons butter
6 cups (1/4-inch-thick) sliced onion (about 1 1/4 pounds)
8 garlic cloves, crushed
3/4 cup 2% reduced-fat milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley, divided
2 large eggs, lightly beaten
Cooking spray
Fresh parsley sprigs (optional)


Preheat oven to 350°.

Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. (Breadcrumbs should measure 1 1/2 cups.) Set aside. Increase oven temperature to 375°.

Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.

Melt butter in Dutch oven over medium-high heat. Add onion and garlic; sauté for 10 minutes or until browned. Add milk, salt, and pepper; bring to a simmer over medium heat, stirring frequently. Reduce heat; simmer 3 minutes. Place onion mixture in a food processor in batches, and process until smooth. Add potato, and process until smooth. Add 2 tablespoons chopped parsley and eggs; pulse 10 times or until combined.

Combine 1 1/4 cups breadcrumbs and 2 tablespoons chopped parsley; spread breadcrumb mixture into bottom of a 10-inch springform pan coated with cooking spray. Spread potato mixture over breadcrumb mixture; sprinkle with 1/4 cup breadcrumbs. Bake at 375° for 45 minutes or until golden brown. Run a knife around outside edge; cool 10 minutes. Garnish with parsley sprigs, if desired.