Paula Deen Mashed Potato Bake

This delicious mashed potato bake is the perfect comfort food, combining creamy, cheesy layers with a crispy onion topping. It’s an easy dish that pairs well with any main course and can be made using simple, common ingredients you likely have at home. Perfect for holidays or a cozy weeknight dinner.

Ingredients Needed:

• 2 cups French-fried onion rings
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic salt
• 1/2 cup sour cream
• 1 (7.6 oz) package butter & herbed mashed potato mix
• 1 cup Monterey Jack cheese
• 4 cups frozen hash browns
• 4 oz cream cheese
• 1 stick butter
• 2 cups water

How To Make Mashed Potato Bake?

1. Preheat the oven: Preheat your oven to 350°F / 175°C.
2. Cook the hash browns: Bring 475 ml / 2 cups of water to a boil in a pot. Add the frozen hash browns and cook for 5 minutes. Drain well.
3. Combine ingredients: In a large bowl, mix the cooked hash browns, mashed potato mix, melted butter, cream cheese, Monterey Jack cheese, sour cream, garlic salt, salt, and pepper until well combined.
4. Assemble and bake: Pour the mixture into a greased 2-quart casserole dish. Smooth the top evenly and bake for 35 to 45 minutes.
5. Finish with onions: Remove from the oven, sprinkle the French-fried onion rings on top, and return to the oven for 5 to 8 more minutes, or until the onions are golden and crispy.

Recipe Tips:

• Drain the Hash Browns Well: Ensure you drain the cooked hash browns completely to avoid extra moisture making the bake too runny.
• Use Room-Temperature Cream Cheese: Softened cream cheese blends more smoothly into the mixture, making it easier to achieve a creamy texture.
• Stir Until Fully Combined: Mix thoroughly to evenly distribute the cheese, sour cream, and seasonings for consistent flavor in every bite.
• Cover Edges if Needed: If the edges brown too quickly, cover them with foil while the center finishes baking.
• Add Onion Rings at the Right Time: Sprinkle the French-fried onions in the last few minutes of baking to keep them golden and crispy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover mashed potato bake cool until it reaches room temperature. Transfer it to an airtight container or cover the casserole dish with plastic wrap. Store it in the refrigerator for up to 3 days.
• Freeze: Let the mashed potato bake cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the refrigerator and let it defrost overnight before serving.
• Reheat: Transfer a portion to a microwave-safe dish and cover it loosely. Heat on medium power for 2-3 minutes, stirring halfway to ensure even heating.

Nutrition Facts

Serving Size: 1 serving (1/10th of the recipe)

• Calories: 490 kcal
• Total Fat: 29.5 g
• Saturated Fat: 17 g
• Cholesterol: 65 mg
• Sodium: 966 mg
• Potassium: 663 mg
• Total Carbohydrate: 47.8 g
• Dietary Fiber: 3.6 g
• Sugars: 2.7 g
• Protein: 12 g

Try More Paula Deen Recipe:

• Paula Deen Mashed Potatoes
• Paula Deen Lasagna Soup
• Paula Deen Lasagna
• Paula Deen White Chicken Chili

Paula Deen Mashed Potato Bake

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner, Sides Recipe Keys: M Mashed Potato Bake

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour Servings:10 servingsCalories:490 kcal Best Season:Suitable throughout the year

Description

This delicious mashed potato bake is the perfect comfort food, combining creamy, cheesy layers with a crispy onion topping. It’s an easy dish that pairs well with any main course and can be made using simple, common ingredients you likely have at home. Perfect for holidays or a cozy weeknight dinner.

Ingredients

• 2 cups French-fried onion rings
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1/2 teaspoon garlic salt
  
• 1/2 cup sour cream
  
• 1 (7.6 oz) package butter & herbed mashed potato mix
  
• 1 cup Monterey Jack cheese
  
• 4 cups frozen hash browns
  
• 4 oz cream cheese
  
• 1 stick butter
  
• 2 cups water

Instructions

1. Preheat the oven: Preheat your oven to 350°F / 175°C.
   
2. Cook the hash browns: Bring 475 ml / 2 cups of water to a boil in a pot. Add the frozen hash browns and cook for 5 minutes. Drain well.
   
3. Combine ingredients: In a large bowl, mix the cooked hash browns, mashed potato mix, melted butter, cream cheese, Monterey Jack cheese, sour cream, garlic salt, salt, and pepper until well combined.
   
4. Assemble and bake: Pour the mixture into a greased 2-quart casserole dish. Smooth the top evenly and bake for 35 to 45 minutes.
   
5. Finish with onions: Remove from the oven, sprinkle the French-fried onion rings on top, and return to the oven for 5 to 8 more minutes, or until the onions are golden and crispy.

Notes

• Drain the Hash Browns Well: Ensure you drain the cooked hash browns completely to avoid extra moisture making the bake too runny.
• Use Room-Temperature Cream Cheese: Softened cream cheese blends more smoothly into the mixture, making it easier to achieve a creamy texture.
• Stir Until Fully Combined: Mix thoroughly to evenly distribute the cheese, sour cream, and seasonings for consistent flavor in every bite.
• Cover Edges if Needed: If the edges brown too quickly, cover them with foil while the center finishes baking.
• Add Onion Rings at the Right Time: Sprinkle the French-fried onions in the last few minutes of baking to keep them golden and crispy.

Keywords:Paula Deen Mashed Potato Bake