Potatoes Supreme for 20

A quick way to make mashed potatoes for a crowd? Start with frozen hash brown potatoes.

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  • Makes: 20 servings
  • Prep: 35 mins
  • Bake: 25 mins

Potatoes Supreme for 20

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Directions

  1. Spray two 12x7-1/2x2-inch baking dishes with nonstick spray coating. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

From the Test Kitchen

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.

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Nutrition Facts (Potatoes Supreme for 20)

  • Per serving:
  • 143 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 25 mg chol. ,
  • 206 mg sodium ,
  • 11 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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