Potatoes Supreme for 20 Recipe
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A quick way to make mashed potatoes for a crowd? Start with frozen hash brown potatoes.
Ingredients
- Nonstick spray coating
- 2 32-ounce packages loose-pack frozen hash brown potatoes
- 2 8-ounce tubs cream cheese with chives and onion
- 1/2 teaspoon salt
- 6 egg whites
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 2 tablespoons margarine or butter, melted
- 1/2 teaspoon pepper
- Spray two 12x7-1/2x2-inch baking dishes with nonstick spray coating. Set aside.
- In a 6-quart Dutch oven bring 6 cups salted water to boiling. Add loose-pack frozen hash brown potatoes. Return to boiling. Cover and boil about 7 minutes or until tender. Drain.
- Transfer half (about 6 cups) of the potatoes to a large mixer bowl. Mash with an electric mixer on low to medium speed. Add 1 of the 8-ounce tubs cream cheese with chives and onion, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. If necessary, gradually beat in a small amount of milk to make potatoes light and fluffy. Beat in 3 of the egg whites.
- Spoon the mixture into one of the prepared dishes. Repeat mashing with remaining potatoes, remaining tub of cream cheese with chives and onion, the remaining 1/4 salt, and the remaining 1/4 teaspoon pepper, and milk, if necessary, and remaining 3 egg whites. Spoon into remaining prepared dish, piping on top layer, if desired.
- Combine grated Parmesan cheese, fine dry bread crumbs, and melted margarine; sprinkle atop potatoes. Bake in a 325 degree F. oven about 30 minutes or until heated through. Makes 20 servings.
- Prepare potato mixture and spoon into dishes; cover and chill for up to 24 hours. To serve, bake, uncovered, in a 325 degree F. oven for 45 to 50 minutes or until heated through.
- Calories 143, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 206 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 6%, Vitamin C 6%, Calcium 3%, Iron 3%.
- Percent Daily Values are based on a 2,000 calorie diet
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